How old is your wine?

[Boatboy24]

Just wondering what people use as a "born on" date for their wines. When I say I've had something bulk aging for "X" months, or a wine is "X" months old, I usually start the clock on the day I transfer out of secondary. I think others use the day they start the batch and pitch the yeast.

What do you use? Is there a norm?

 

[pjd]

Good question! I always used the day I pitched the yeast.

 

[cindy]

when I pitch the yeast because thats the point where it comes ALIVE!

 

[ICELIA]

I keep a detailed wine journal with my batch start date. That's what I use.
But I only go by month. I don't worry about the days.

 

[Julie]

the day it is done fermenting

 

[Rodnboro]

Like Julie, the ferment finish date.

 

[UBB]

I've always used the day I pitched the yeast.

 

[oldwhiskers]

I always use the date that I pitched the yeast. So far I have not gone the route of the low temperature/long fermentation, so the differences between pitch date and rack to secondary is roughly a week or two, not really a big difference.

 

[Arne]

In the past, I have used bottling date. Now I usually use either the pitching date or date of first rack. My wines tend to sit in the carboy for several months. That kinda screws with the bottling date so I have been trying to date it about the time of fermenting or racking. Arne.

 

[JohnT]

I always use the date that the grapes are crushed.

 

[winemaker_3352]

I just put the vintage...

 

[RickC]

When fermentation is complete for me.