Mosti Mondiale Phase 3

[John Prince]

I'm making Meglioli Shiraz (Australian Style).
The instructions calls for rack and filter the wine. The wine will be clear soon. Should I leave it in the carboy for 1 year before racking? If so why? Why not just store it in the bottles? Should I rack it then leave it in a carboy for a year? What does leaving it a carboy do?

 

[vcasey]

There is not much of a difference except that additional sediment may fall out, even if it looks clear these higher end kits can still drop for a while. Even filtering you still can have some drop. Leaving it in the carboy also will help maintain steady temps while the wine ages. I leave mine in the carboy (the high end kits & meads) in the carboy for a year or 2 and sometimes longer, but I have the space and I try to practice wine making patience by being lazy.

 

[John Prince]

No taste difference?

 

[vcasey]

My understanding is with kits no taste difference just a chance of sediment in the bottles for high end kits. Keep in mind bulk aging will help portect the wine with temp fluctuations because of the volume of liquid and allow more sediment to drop and most importantly allow the wine to age without you tasting a bottle or 2 until its gone. One thing I do is use a corney keg to age 5 gallons and bottle the rest. Gives me a limited amount to enjoy while the rest is aging properly. The kegs are much more durable, easier to move then a glass carboy and it protects from light.
Of course bottling will allow you to free up that carboy to make more wine!

 

[v1rotate]

It doesn't sound like you particularly want to bulk age for a year. Here is a Winemaker magazine article which addresses the issue:

Making Your Kit Wine Shine, Redeaux

Bottom line, the article advocates bottling after 3 months (from pitching yeast). This is the approach I use, except for my barrel aged wines which are bottled at about 7 months. Different strokes, and all.

My only concern about extended bulk aging is the danger of losing all the free sulfites and having to dump a batch of wine. vcasey, I'm curious how you monitor the FSO2 levels. I'm thinking you must test occasionally if you are able to safely bulk age for 2 years.

 

[vcasey]

strokes, and all.

My only concern about extended bulk aging is the danger of losing all the free sulfites and having to dump a batch of wine. vcasey, I'm curious how you monitor the FSO2 levels. I'm thinking you must test occasionally if you are able to safely bulk age for 2 years.

Find what works for you and just go with it.

No testing. I did for a bit and found it pretty consistent so I just add some kmeta for anything in the carboys every 3-4 months. Testing showed every 3 1/2 months. Those in the kegs get - nothing but longing looks once in a while. Think of those as a great big wine bottles, and hubby does check the seals.
Lots of folks (and I so do not recommend this) just shove the carboys in a closet and walk away, often forgetting to even check the airlock. Mead makers are the worst, but often the results are positive and I've read many stories where someone rediscovered a 5 year old mead and its the best they ever had.

Bottom line is bulk aging is not for kits. Just keep in mind that you may (or not) have some sediment in the bottles even with filtering. If you are new to wine making or your stock is low - BOTTLE! That way your carboys can be refilled and you can your stock your wine racks.

 

[John Prince]

I went ahead and bottled the wine. 66 bottles! I made some 375's so I can sample it on the way. I'll start two more batches today. One batch will be White wine. Stand by for more questions.

 

[Wade E]

You bottled it already? Im betting you gut sediment in the bottles.

 

[John Prince]

I waited the correct amount of time. I didn't dip into the bottom and used a filter. If I do have sediment after that is there any cure?

 

[v1rotate]

I waited the correct amount of time. I didn't dip into the bottom and used a filter. If I do have sediment after that is there any cure?

Well, you can decant the wine. Or just pour carefully from the bottle when you serve it. A little sediment is no big deal to me. Actually, since it only seems to happen with the high end kits, it could be a bragging point!

 

[Wade E]

If you filtered you might be safe otherwise you surely would have had lots of sediment!!!