WineXpert Bulk ageing WE Estate Zin

[kat50496]

I currently have the WE Estate Lodi Old Vine Zin in primary. Would like to bulk age, but would like some advice from the forum. Is the process to just leave in the carboy instead of bottling, having followed the kit instructions to that point?

Also, if the plan is to bulk age, should I still go through the degassing process described in the instructions? I don't know how long it would need to sit under airlock to self-degass. I have read that if bulk aging, would need to add about 1/4 tsp k-meta every 3-4 months. Thanks for any answers.

 

[robie]

I currently have the WE Estate Lodi Old Vine Zin in primary. Would like to bulk age, but would like some advice from the forum. Is the process to just leave in the carboy instead of bottling, having followed the kit instructions to that point?

Also, if the plan is to bulk age, should I still go through the degassing process described in the instructions? I don't know how long it would need to sit under airlock to self-degass. I have read that if bulk aging, would need to add about 1/4 tsp k-meta every 3-4 months. Thanks for any answers.

Follow instructions up to the point of bottling. Instead of bottling, start bulk aging. Leave in carboy in a cool, preferably low-lite area. Should be under an air lock for the first six months at least. (Different folks put in a solid bung after six months; I leave under air lock the whole time in bulk aging.) I never bulk age more than about a year.

I still degas as though I were not bulk aging. It takes a long time to get rid of the CO2 by just bulk aging. How long, depends on the wine and environment, but mine have still had gas after a year in an air locked carboy. However, I store my carboys in an area that doesn't ever get above 66F.

Yes on the kmeta at 3 month intervals. However, every 3 months, you are better off if you test for the actual amount of kmeta needed, rather than adding a set amount. But if you don't test, add 1/4 tsp every 3 months.

During bulk aging, you might need to rack a few times, if you get much sediment build up. I don't like to leave my wine on sediment for the entire bulk aging period.

About every two weeks, check that the kmeta solution in the air lock is still at a safe level.


If you are not happy with the amount of oakiness in your wine, you can add extra oak during bulk aging. Just be sure to taste it periodically so you don't over do it.

 

[Dugger]

When I made this kit two years ago, I only left it in the carboy an extra month and a half; now I tend to bulk age my red wines about 3-4 months, which works well for me for kit wines.
The process would be to stabilize, degas and clear as per instructions. You need to degas to get it to clear properly. At about 6 weeks, I normally rack off the sediment, add 1/4 tsp Kmeta and then bulk age for 3 months or so. I then usually filter/ bottle with no additional Kmeta.
If you wish to bulk age longer than this, I wouldn't add any addtional Kmeta ( ie, only add the 1/4 tsp once) unless the wine was racked again, and I would see no need to do additional racking for a kit wine.
When you degas make sure the wine is at a temp about 75F since the CO2 comes out a lot easier when warm.
This particular kit seems to need about 2 years before it reaches it's potential.