I have some tanks of wine that I not all the way full. They are
currently sealed and were purged with CO2

I was planning on racking the reds and bottling the whites before this
falls harvest.

I have a rather strong cabernet and weak merlot (by my taste buds)
I determined that I like a 60/40 blend (merlot/cabernet)

If I rack and blend now, should I just add more oak and let them age
out? I was going to probably age another year before I bottle them.

What do most people do? (with 5gal batches)

Fishhead wrote:
> I have some tanks of wine that I not all the way full. They are
> currently sealed and were purged with CO2
>
> I was planning on racking the reds and bottling the whites before this
> falls harvest.
>
> I have a rather strong cabernet and weak merlot (by my taste buds)
> I determined that I like a 60/40 blend (merlot/cabernet)
>
> If I rack and blend now, should I just add more oak and let them age
> out? I was going to probably age another year before I bottle them.
>
> What do most people do? (with 5gal batches)

a word of caution about purged headspace, just because you flooded it
with CO2 doesn't mean its safe. just came back from visiting a winery in
southern illinois and they stressed that the CO2 cover is only good for
3 days, 5 at most and then must be refilled/topped.

I like the way that bulk aging rounds out all the hard edges, but it
does take longer. If the 60/40 mix fills a carboy I would go that route,
bottle it when you think its mature enough or oakey enough. I don't
think its that critical

If it matters...

I am using SS kegs
These are sealed tight...
I actually fill the headspace with CO2 and purge a few times.
The kegs actually have a bit of pressure during storage.

This is how I do my beer, and have no problems.



woodwerks wrote:
> Fishhead wrote:
>
>> I have some tanks of wine that I not all the way full. They are
>> currently sealed and were purged with CO2
>>
>> I was planning on racking the reds and bottling the whites before this
>> falls harvest.
>>
>> I have a rather strong cabernet and weak merlot (by my taste buds)
>> I determined that I like a 60/40 blend (merlot/cabernet)
>>
>> If I rack and blend now, should I just add more oak and let them age
>> out? I was going to probably age another year before I bottle them.
>>
>> What do most people do? (with 5gal batches)
>
>
> a word of caution about purged headspace, just because you flooded it
> with CO2 doesn't mean its safe. just came back from visiting a winery in
> southern illinois and they stressed that the CO2 cover is only good for
> 3 days, 5 at most and then must be refilled/topped.
>
> I like the way that bulk aging rounds out all the hard edges, but it
> does take longer. If the 60/40 mix fills a carboy I would go that route,
> bottle it when you think its mature enough or oakey enough. I don't
> think its that critical

If the airlock is good and the air space was really well purged, then I
would say it is safe, but remember that if you are purging 2 cu.ft. of
space, putting 2 cu.ft of CO2 in will not purge it. That only cuts the O2
in half as it mixes while it purges. To get it down to the level you would
have in a well topped carboy, you might need to purge with 20 to 30 cu.ft.
of CO2.

As far as your ideas on blending, sounds like you have a plan. Do your
60:40 blend then fill your carboys properly. Use 1 gal carboys for what
does not go in the 5 gal one. Also, remember, you do not have to age all of
it. Go ahead and bottle some and age it a few months in bottle while the
rest is bulk aging. That way you will have some "young" wine to try while
you watch the rest age. Watching wine age is the only thing I can think of
that is more boring than watching pain dry. But it can be more interesting
if you can sip on some as you watch in and dream of the finished product.
It also gives you comparison points.

Ray

"Fishhead" > wrote in message
news
> If it matters...
>
> I am using SS kegs
> These are sealed tight...
> I actually fill the headspace with CO2 and purge a few times.
> The kegs actually have a bit of pressure during storage.
>
> This is how I do my beer, and have no problems.
>
>
>
> woodwerks wrote:
>> Fishhead wrote:
>>
>>> I have some tanks of wine that I not all the way full. They are
>>> currently sealed and were purged with CO2
>>>
>>> I was planning on racking the reds and bottling the whites before this
>>> falls harvest.
>>>
>>> I have a rather strong cabernet and weak merlot (by my taste buds)
>>> I determined that I like a 60/40 blend (merlot/cabernet)
>>>
>>> If I rack and blend now, should I just add more oak and let them age
>>> out? I was going to probably age another year before I bottle them.
>>>
>>> What do most people do? (with 5gal batches)
>>
>>
>> a word of caution about purged headspace, just because you flooded it
>> with CO2 doesn't mean its safe. just came back from visiting a winery in
>> southern illinois and they stressed that the CO2 cover is only good for 3
>> days, 5 at most and then must be refilled/topped.
>>
>> I like the way that bulk aging rounds out all the hard edges, but it does
>> take longer. If the 60/40 mix fills a carboy I would go that route,
>> bottle it when you think its mature enough or oakey enough. I don't think
>> its that critical