"pinky" > wrote in message
k...
> BTW I know ( take a sample of comment of this on this NG -- or anywhere!)
> that "bulk storage" "bulk aging" Bottle aging" is a tremondously important
> part of the winemaking process. I have found that (my opinion, since it
> takes the longest time) it is the, proverbially, most important part of
> the Vintners process!
>
> --
> Trevor A Panther
Absolutely true, Trevor. More wine is lost during aging than at any other
time. Air locks failing or going dry, improper adjustments, oxidation for
what ever reason, or just aged to long (for some wines).

You are also correct about the wines made 30+ years ago. I swear, according
to what people tell you now days, they would not have made at all. But they
did! I fermented wines in the back room of my unairconditioned mobile home
here in south Texas where the temperature could go over 110 degrees during
the day. We all know that would kill the yeast, but they still fermented
out. I thought they were good. My apple was certainly better than Boons
Farm.

Ray