bulk aging, questions on how-to
 

I searched and found a lot of hits as to the benefits, but not on
technique.

so anyway, I should just be able to do a final racking, put a cap on
the carboy and hide it in the dark, right?

I'd like some suggestions for cheaper bottles than carboys, possible
ways of capping the bottles, and suggested environments for storage(I
think my fieldstone basement is a bit too chilly)

bulk aging, questions on how-to
 

On Mar 20, 7:30 pm, "Tater" > wrote:
(SNIP).. so anyway, I should just be able to do a final racking, put a
cap on the carboy and hide it in the dark, right?

This look more like bottle aging to me, although a large bottle.
See the following thread on the subject.

Guy
http://groups.google.com/group/rec.c...8bd07f237b0de9

bulk aging, questions on how-to
 

Yes bulk aging is just aging in large bulk. It is diffeent from aging in
bottle. I don't think anyone knows exactly why be the theory is that the
temperature will be much more stable in bulk aged wine than in bottle aged
wine. It also gives a last chance for final sediment to fall out and for
any precipitates to drop out. As far as cheaper bottles, well they are
reusable which averages out the cost. Also, you could use gallon jugs
rather than 5 or 6 gallon carboys. 5 gallon jugs are usually cheaper if you
can not get them for free.

Ray

"Tater" > wrote in message
ups.com...
>I searched and found a lot of hits as to the benefits, but not on
> technique.
>
> so anyway, I should just be able to do a final racking, put a cap on
> the carboy and hide it in the dark, right?
>
> I'd like some suggestions for cheaper bottles than carboys, possible
> ways of capping the bottles, and suggested environments for storage(I
> think my fieldstone basement is a bit too chilly)
>

bulk aging, questions on how-to
 

On Mar 21, 9:16 am, "Ray Calvert" > wrote:
> Yes bulk aging is just aging in large bulk. It is diffeent from aging in
> bottle. I don't think anyone knows exactly why be the theory is that the
> temperature will be much more stable in bulk aged wine than in bottle aged
> wine. It also gives a last chance for final sediment to fall out and for
>
> Ray
>

Well, it's the volume - it takes much longer to heat up/cool down 23L
of liquid than 750ml, do when you store wine in a room where
temperature fluctuates on a daily basis, the carboy will be affected
much less than individual bottles. But then again, if your bottles are
stored in cases, and the cases are stacked against each other, you'll
get the same benefit really.

Pp