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I had read the article. From the article, it sounds like bulk aging in a sealed environment is not a good idea for wine. What are your thoughts? "Aging is an extremely complex phenomenon, not perfectly understood in all aspects. The point that we need to concern ourselves with is simple...

I'm asking these same questions at the moment. Have you found the answer?

I'm a homebrewer about to embark on winemaking. Are you still using corny kegs with nitrogen? I'm looking for the gotchas I might encounter when bulk aging in kegs sealed with Nitrogen. I can't determine if a little oxygen is needed on occasion.

Hello all. I'm in Plano, TX. I currently brew beer, and have gotten my wife interested in doing some wine...we need to get the wine started so it can be aging while we then move on to cheese! My interest lies in using kegs...I don't have the space (no desire) to store 30 bottles of wine...