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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Aging Wine
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Old 02-16-2009, 08:03 PM   #1
Will_Tingle
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Default Aging Wine

Is there a differnce (once the wine is clear) between

Aging for 3 months in the DJ, and 3 in the bottle

vs

Aging 6 months in the DJ, then bottle and drink

?

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Old 02-16-2009, 08:15 PM   #2
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Yes, the wine that is aged 3/3 has time to chill from "bottle shock" . 6/0 does not have time to recover from bottle shock, unless you're going to drink the DJ all in one sitting, which might be fun with friends!

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Old 02-16-2009, 08:23 PM   #3
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Also there is relatively less head space in a demijohn or carboy compared to a bottle, so there's less oxygen exposure... not a big a deal in your timeframe, but it's another factor to consider.

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Old 02-17-2009, 12:49 AM   #4
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The time frames were examples, but if I understand the above 2 responses properly, the bulk of your aging is better done in a DJ (due to head space) but then it needs a while in a bottle to get over the "shock" - yes?

How long does bottle shock recovery take?

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Old 02-17-2009, 12:52 AM   #5
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Basically, yes. The wine ages more consistently in a larger container. Bulk aging is great- the temperature swings are much more gradual, and the wine is consistent throughout the batch. Bottling shock is gone in about 30 days, give or take, usually.

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Old 02-17-2009, 02:40 AM   #6
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So what does young or "green" wine taste like. I just opened my first Grand Cru Petite Sirah and didn't really like it. I Pitched the yeast on 11/15/08 and its been in the bottle for a little more than a month now.....I realize its young......I'm hoping it will get better....

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Old 02-17-2009, 03:00 AM   #7
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Quote:
Originally Posted by Wild Duk View Post
So what does young or "green" wine taste like. I just opened my first Grand Cru Petite Sirah and didn't really like it. I Pitched the yeast on 11/15/08 and its been in the bottle for a little more than a month now.....I realize its young......I'm hoping it will get better....
Young wine has different flavors- some are just "unmelded"- that is, you can taste the oak, the grapes, the tannin, all separately. It's weird, but not terribly unpleasant. Sometimes it's harsh (tannin), especially in red wines. It doesn't have a distinctive taste, like young beer does. It can be very "blah", or very astringent.

If you just bottled a month ago, and the wine is only a couple of months old, it's way too young and it definitely will change dramatically in the next three or four months (up to two years).
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