Blending wines

[Mario Dinis]

I’ve been slacking and haven’t bottled anything in a while. But I also starting tinkering more with oak and barrels and whatnot.
Prior to that I was content bottling anywhere from 9-12 months. And prior to THAT my family made wine and bottled early- about March-April if the wine was co2 free. If not? Just meant it wasn’t ready yet ! And the co2 used to be their determining factor.

keeping it in bulk for a year implies doing more rackings. wouldn't that be too much contact with air?

 

[mainshipfred]

IMO I think we as home winemakers rack too often. Perhaps it how we were instructed or just need something to do. When I talk to commercial winemakers they will do the initial racking after press and then again at the 3-4 month mark but not really much after that. Possibly do to your concern of air contact.

 

[Mario Dinis]

IMO I think we as home winemakers rack too often. Perhaps it how we were instructed or just need something to do. When I talk to commercial winemakers they will do the initial racking after press and then again at the 3-4 month mark but not really much after that. Possibly do to your concern of air contact.

Thanks

 

[Ajmassa]

keeping it in bulk for a year implies doing more rackings. wouldn't that be too much contact with air?

- I’m not very strict about the 3 month deal. I probably do more like every 4-5 months and even skip altogether at times.
-I rack with a vacuum pump, which I think adds more control.
-Even if I siphon splash racked every 2-3 months I wouldn’t worry anyway. I welcome the o2 throughout the entire process. Open ferment/funneling the press wine into the vessels, splash racking etc. I try not to fear o2.
I have a little theory that may or may not be able to be scientifically proven. In simple terms I think early, routine, and controlled o2 exposure allows the wine to build up a tolerance sorta, and helps it mature at a faster rate. And a wine that’s been sheltered from o2 could have a more drastic change when exposed later on IMHO. (especially color)
I had the benefit of growing up with old style winemaking in my family (too much headspace, no so2, screw cap bottles, tons of o2 exposure etc) and somehow it never went bad. But usually was all gone before it hit the 2 yr mark.

 

[Mario Dinis]

- I’m not very strict about the 3 month deal. I probably do more like every 4-5 months and even skip altogether at times.
-I rack with a vacuum pump, which I think adds more control.
-Even if I siphon splash racked every 2-3 months I wouldn’t worry anyway. I welcome the o2 throughout the entire process. Open ferment/funneling the press wine into the vessels, splash racking etc. I try not to fear o2.
I have a little theory that may or may not be able to be scientifically proven. In simple terms I think early, routine, and controlled o2 exposure allows the wine to build up a tolerance sorta, and helps it mature at a faster rate. And a wine that’s been sheltered from o2 could have a more drastic change when exposed later on IMHO. (especially color)
I had the benefit of growing up with old style winemaking in my family (too much headspace, no so2, screw cap bottles, tons of o2 exposure etc) and somehow it never went bad. But usually was all gone before it hit the 2 yr mark.

Thanks

 

[Boatboy24]

I'm usually about 11.5 months. The reason for that is I need to bottle to make room for the next vintage. Would go longer if I had more carboys. My grape wines spend anywhere from 3-6 months in 23 liter neutral barrels.

 

[Ignoble Grape]

I'm usually about 11.5 months. The reason for that is I need to bottle to make room for the next vintage. Would go longer if I had more carboys. My grape wines spend anywhere from 3-6 months in 23 liter neutral barrels.

Out of curiosity, how much do you find you need to top off over that period?

 

[Boatboy24]

Out of curiosity, how much do you find you need to top off over that period?

It really varies. During the colder months, I lose a lot more to the angels due to the lower humidity. But on average, a 1/4 to 1/2 bottle every 2-3 weeks.

 

[Mario Dinis]

Hello everyone, this may sound like a silly question, but does anyone know what is the average lifespan of homemade wine?

 

[mainshipfred]

Hello everyone, this may sound like a silly question, but does anyone know what is the average lifespan of homemade wine?

Mario, that all depends on how much you drink, LOL! Others may advise differently but ph, S02 levels, tannins and the quality of corks play a role so it may not be an easy answer.

 

[Mario Dinis]

Mario, that all depends on how much you drink, LOL! Others may advise differently but ph, S02 levels, tannins and the quality of corks play a role so it may not be an easy answer.

LOL , of course. But, would you say 3 years is a good shot? Maybe 5 max?

 

[Johnd]

LOL , of course. But, would you say 3 years is a good shot? Maybe 5 max?

I wouldn't say so at all, it truly does depend upon the wine. I have some kits that are 5 and doing just fine, other kits don't even start to shine for 3 years or more. A well made grape wine, big, bold red, with good tannin and acid levels should last well beyond 5 years. My oldest grape wine at present is only 3, so I can't speak with firm authority there, but feel that they haven't even started hitting their stride yet.

White wines typically aren't as long lived as reds, but that's not a hard and fast rule, just a generality.

I'm sure that others here will chime in.

 

[Ajmassa]

LOL , of course. But, would you say 3 years is a good shot? Maybe 5 max?

health wine with proper so2, sanitation, quality corks, and optimum cellar conditions I see no reason why it would age any different than commercial wine. Yet to age long enough to confirm tho.
I do however have a reference point for wine NOT up to all those standards. Wine from grapes and juice with no added so2 bottled in screw cap bottles and stored in a basement with typical temp swings was always still good at 2 yrs.
And another wine with all the same variable except corked was exceptional at 4 yrs.

 

[Mario Dinis]

I confess that I don't check tannins or acidity, but I do sanitize religiously and do SO2. Also use good corks. I'm new at this, started in 2015 and would like to save a bottle from each year for my daughter who's 8 now. Hence the question about the longevity. I am also making a port style that's coming up really good and I do know that that ages well and longer due to the alcohol content. I am indeed impressed with all your knowledge and great pictures that you post.

 

[sour_grapes]

I am sipping on a 5-year-old kit wine as we "speak." It is doing just fine!

 

[Mario Dinis]

I am sipping on a 5-year-old kit wine as we "speak." It is doing just fine!

Nice, enjoy .

 

[Mario Dinis]

health wine with proper so2, sanitation, quality corks, and optimum cellar conditions I see no reason why it would age any different than commercial wine. Yet to age long enough to confirm tho.
I do however have a reference point for wine NOT up to all those standards. Wine from grapes and juice with no added so2 bottled in screw cap bottles and stored in a basement with typical temp swings was always still good at 2 yrs.
And another wine with all the same variable except corked was exceptional at 4 yrs.

My 2016 still tastes good. only regret not having saved a bottle of my 2015 to try now.

 

[Ajmassa]

My 2016 still tastes good. only regret not having saved a bottle of my 2015 to try now.

Heard that. The only reason I had a 4 year bottle was because it was not labeled and I thought it was something else, becoming discarded for years.
I actually have started stashing bottles in random spots and even relatives homes without their knowledge. No bs. Outta sight outta mind. Opened a filing cabinet the other night and saw last 2 Bravado’s sitting pretty. (Also why I shifted to larger batches. Smaller ones go too quick)

 

[Mario Dinis]

Heard that. The only reason I had a 4 year bottle was because it was not labeled and I thought it was something else, becoming discarded for years.
I actually have started stashing bottles in random spots and even relatives homes without their knowledge. No bs. Outta sight outta mind. Opened a filing cabinet the other night and saw last 2 Bravado’s sitting pretty. (Also why I shifted to larger batches. Smaller ones go too quick)

LOL

 

[sour_grapes]

Heard that. The only reason I had a 4 year bottle was because it was not labeled and I thought it was something else, becoming discarded for years.
I actually have started stashing bottles in random spots and even relatives homes without their knowledge. No bs. Outta sight outta mind. Opened a filing cabinet the other night and saw last 2 Bravado’s sitting pretty. (Also why I shifted to larger batches. Smaller ones go too quick)

I still have the Bravado you gave me!