How Much Slower Does Bulk Aging Happen?

[Jusatele]

This has been a great discussion, I have refrained from posting as I was thinking of each response.
OK, in my experience, I do better with 6 to 9 months on a grape wine, 3 months on a fruit
IS it tannins? I am not a scientist, is it my knowledge, on aging I am just a glass carboy ager so I can not talk about fine barrels etc.
I am enjoying the talk and am enjoying each post

 

[Rojoguio]

I racked all the Muscadine I made eariler today. It is 3 months old & clear. It's tastes better than Old South's now. I took to Winemaker 81's white pages and poured all the wine & fine lees left in the carboys into a sanitized canning jar and placed in the fridge. Well what do you know, the fine lees are settling out at a fast pace to me. I have not looked at it with the hour but in 3 hours there was a lot of settling that had already happened. I don't think I benefited at all from aging in carboys for the entire year after clearing. Like you I'm going back to 3 months with my fruit wines.