I can only reply about kit wines, not raw recipes. I tried bulk aging
and the wine oxidized, and WinExperts reply to my problem - they don't
recommend bulk aging of their kits. so I don't anymore.

I also know there has been discussion about plastic versus glass (google
this site) and no conclusion I found satisfactory, so I use both.

I do have a Cherry port and a Blueberry port from recipes, that I plan
on bulk aging in 3 gallon glass carboys - I'll learn from that
experience, but it will take a year before I know. smile.

DAve

jim wrote:
> I live in the UK and current recommendation from the home winemaking
> stores in the middle of England (including some commercial wineries I
> know) is to ferment then use finings and bottle as soon after that as
> possible. To back that up, glass carboys are fairly scarce compared
> to plastic carboys and buckets. When I have asked why that is I have
> been asked why I would want the wine to stay in glass to age rather
> than in the bottle and told it is unnecessary and not 'particularly'
> beneficial.
>
> Now I tend to poo-poo this and go with the advice of this group, the
> rest of the world (and CJJ Berry's sage old advice) to at least settle
> the wine out naturally (if at all possible) before bottling and
> maturing therein. I haven't enough personal experience to back this
> up, it just seems logical to avoid fining unless absolutely necessary.
>
> I know the UK isn't widely considered to be a world-class winemaking
> region (though I gather we have, at least once, come first in a world
> winemaking category). I can't help wondering:
>
> # Why is the advice given here so different to that which (I gather)
> is given everywhere else in the world?
>
> # Why would people in the UK be fixating on a fast and less crafted
> winemaking experience if that is the case? Perhaps the market for
> home winemaking is declining here and new winemakers are only
> attracted to make their own if it is very quick and easy?
>
> # How much difference is there in the end product?
>
> # Has anyone done side by side tests to determine the difference in
> result between wines which have been fermented, fined and bottle aged
> vs wines which have been gravity cleared, bulk aged and then bottled?
>
> I would be interested to hear considered opinion or fact on this...
> Best wishes to all of you at this most productive time of year!
>
> Jim
>