I say there really isn't an easy answer to which is better bulk or bottle aging as we have discussed and even argued about it many times. If you have making a kit wine and have followed the directions and you wine is clear and stable ( completely fermented and degassed) there is no reason not to bottle it vs lettingit sit a carboy.
There is no need to degas multiple times over multiple days. The key to degassing is to make sure the fermentation is COMPLETELY finished and the wine is at 70-75 degrees and use a drill mounted stirrer or have a lot of energy to do it by hand!
There is no need to degas multiple times over multiple days. The key to degassing is to make sure the fermentation is COMPLETELY finished and the wine is at 70-75 degrees and use a drill mounted stirrer or have a lot of energy to do it by hand!
