I appreciate this chart. Thanks for taking the time to send this
attachment.
"atrebla2" > wrote in message
news:zJa1c.675130$ts4.299552@pd7tw3no...
> Not exactly on topic but the attached file shows "Peak Aging" & "Shelf
Life"
> for kits from Wine Kitz, a Canadian u-brew company. The point is better
> kits peak later & reds later than whites, surprise, surprise!
>
>
> "Denis Marier" > wrote in message
> ...
> > I have two carboys (23L) ready to be bottled. If I decide to prolong
aging
> > in the carboys, should I leave the airlocks on or cap the carboys
> airtight.
> > I have noticed that after two months in the carboy the air lock on the
> white
> > wine is still releasing a bubble or two out every day. Another thing is
> > should the wine be racked at scheduled intervals during bulk aging?
> >
> > "Lum" > wrote in message
> > ...
> > >
> > > "Insprucegrove" > wrote in message
> > > ...
> > > > We all know the more time you allow the wine to develop, the better
> the
> > > > result.However, I only have so many carboys sitting around, and by
> > > bottling
> > > > some of them, I can start the "next generation".
> > > >
> > > > So, is there a siginificant difference in the results between
letting
> it
> > > bulk
> > > > age in the carboy, or does aging in the bottle do the more or less
the
> > > same.
> > > > (These are red kits for the most part, and one port).
> > > >
> > >
> > > Most red wines require 6-12 months of aging to develop "bottle"
bouquet
> > > after the last exposure to oxygen, and wine is exposed to much
> air-oxygen
> > > when it is bottled. Bottle bouquet generally does not develop in wine
> > > stored in bulk containers because of periodic exposures to air-oxygen.
> > >
> > > lum
> > >
> > >
> > >
> >
> >
>
>
>