Hey, Steve, that sounds like good advice. I was thinking about the same
plan. So that is nice to have it stated by someone else also.

thanks, DAve

spud wrote:
> Hi Dave:
>
> You know as much as I do, but if it's clear right now then I'd let it
> just sit. If there was lots of build up in 6 months or a year then I
> might be inclined to rack.
>
> What's a lot? 1/4" to 3/8" of some yuck I don't know where it came
> from, maybe...
>
> :-)
>
> Take Care
> Steve
>
> On Sun, 30 Sep 2007 22:28:50 -0400, Dave Allison
> > wrote:
>
>> An update and question:
>> The Cherry Port has remained clear. when someone says 2 years of bulk
>> aging - do I rack it every 3-120 days or just let it sit for 2 years?
>>
>> DAve
>> p.s. hope this isn't a dumb question - just learning.
>>
>> Dave Allison wrote:
>>> OMG - bulk aging for 2 years prior to bottling! thanks for the advice, I
>>> guess I could wait that long, but wow.
>>>
>>> DAve
>>>
>>> pp wrote:
>>>> On Aug 12, 12:03 pm, Dave Allison > wrote:
>>>>> It is very clear, very dark red, but needs aging to get the harshness
>>>>> and "nose" mellowed out.
>>>>>
>>>> Just a note of caution on bottling this early. I've done several port-
>>>> style wines from fruit (raspberry, elderberry, blueberry, mixed berry)
>>>> and in my experience, it takes at least 2 years for the wines to stop
>>>> throwing sediment. Raspberry seems particularly bad this way - I
>>>> bottled some batches that looked crystaL clear after 1 year but ended
>>>> up cloudy in the bottle with a very fine sediment. So these days I
>>>> look at 2 years aging minimum - this has the advantage of letting the
>>>> alcohol and sugar meld together and do any finetuning on those if
>>>> needed - the balance can change significantly from the early stages.
>>>>
>>>> Pp
>>>>
>