OK.
So you are not going to bulk age, No problem, But next time make 2 batches
and after the final racking let one bulk age for at least six months. Bulk
aging has the advantage in that the greater volume of wine is more resistant
to fluctuating temperature and it is changes in temperature more than the
actual storage temperature that is important. Especially if, like me, you
have very limited space and not the ideal temperature.. The wine in a bottle
is susceptible to very rapid temperature changes. It does make a difference!
Another advantage of bulk aging is that there is a HUGE reduction in the
"temptation factor" -- it is too easy to look at your wine rack with a
corkscrew in hand --------- and your wine will benefit immensely after a
period of aging!

Whatever kit you are using, aging makes a LOT of difference -- longer for
reds than white. and bulk aging is best!

So you are going to bottle anyway!

Do be careful when racking off the lees this last time --- it is better to
leave half a bottle or so behind than to drag the last dregs out of your old
carboy. ( what you leave behind can be siphoned off into another small
container or bottle and left to settle for a couple of hours -- and is your
first taster -- it might still be a tad murky but still drinkable by the
new vintner!).

Once you have added the crushed campden tablets solution and stirred it in
to the new carboy you can go on with your bottling

--
Trevor A Panther
In South Yorkshire, England
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"Phil@Home" > wrote in message
...
> On 28 Feb 2005 10:23:53 -0800, "Rob" >
> wrote:
>
>>I agree with Trevor about aging in bulk instead of in individual
>>bottles. The wine will be more consistient and will advance it's age
>>more completely if you let it happen in the larger carboy.
>>
>>That having been said, properly dissolved campden (or almost any
>>chemical) will, with a stir, become completely dispersed in the liquid
>>in a very short time. If you were to stir it the campden first, then
>>get everything together for bottling (which you won't do, because
>>you're going to bulk age, correct?), the campden will be well dispersed
>>by the time you start filling.
>
> It's five gallons and it's pretty much ready to be bottled. I want to
> bottle the lot in one go and let it age in the bottles.
>
> So if I'm understanding correctly, I should rack again to get rid of
> as much of the sediment as possible. Dissolve the campden in a little
> amount of the wine, then a gentle stir in will do it.
>
> Get all my bottles sanitised and ready (maybe 1 hour), then start
> syphoning into the bottles.
>
> Please stop me if I've misunderstood, otherwise thans for the advice!
>
> Regards,
> Phil.
>