Berry also suggests racking you wine into 1 gal carboyees and the bottling
them one gal at a time as you need them. Sounds practical but I would
rather get the job overwith.

Ray

"Joe" > wrote in message
.. .
> You can't take a little from the carboy and leave it - definitely not.
>
> But I think Berry's idea is to rack the entire carboy into the
> Winemaid (plastic bag), assuming you will be drinking it all in the
> next few weeks. The bag collapses as you draw wine from it, and no
> air gets in, so it stays safe from oxidation. Search Google for
> 'wine in a box' - this is the stuff you find in liquor stores now,
> and see behind bars. From what I found in Google, the wine in a
> box stays fresh for a month or more once opened. So I assume the
> same would hold true for home made wine.
>
> I've never done it, but since you bought it up, I may give it a try.
> I think the key will be to find a Winemaid / wine in a box of a size
> that matches my carboys - right now 1 gallon or 3 gallons.
>
>
> On 08/09/2004 07:58 AM, confused said:
> > Joe -
> >
> > Thanks for the message. I will take a look at the book and see if I
> > can find more information about the winemaids. As for using the
> > carboy as long as possible, I understand...but when you would take a
> > little amount out of the carboy (for a winemaid, etc.) wouldn't you
> > have to remove all the wine from the carboy at that time as there
> > would be air at the top? Thanks again..
> >
> > Andrew
> >
> > Joe > wrote in message
>. ..
> >
> >>On 08/08/2004 10:23 AM, confused said:
> >>
> >>>I have made a some wine and have always bottled the wine after the
> >>>firmentation has ended in a glass carboy. I then leave the wine in
> >>>the bottles for some time until ready for consumption.
> >>>
> >>>I am curious if bottling is absolutely required. For larger batches,
> >>>can I use a stainless steel tank to age and then dispense the wine as
> >>>required into a glass or carafe for immediate consumption directly
> >>>from the tank?
> >>>
> >>>Any information or pointers would be greatly appreciated.
> >>>
> >>
> >>In C.J.J. Berry's bookd 'First Steps in Winemaking', page 60, he
> >>leaves wine in the carboy as long as possible. "For daily use they
> >>then go into Winemaids, those plastic bags in cardboard outers".
> >>
> >>I'm not familiar with the term Winemaids, but I guess it's like wine
> >>in a box. I never tried it, but if those things can be reused, it
> >>should do what you're looking for.
>
>
> --
> Joe
> http://www.joekaz.net/
> http://www.cafeshops.com/joekaz
>