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Old 01-31-2012, 09:02 PM   #1
thrstyunderwater
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How long can this take? I mean I leave a cup of beer out overnight and it's flat. What gives with wine.

I've got some batches that are going on 6 months. They're still dropping a few lees, not ready to be bottled. That said they're really getting clear. I haven't added any clarifying agents, just ingredients and time.

Anyone patient and use time to degas their wine? If so how long do you wait? I do all my beer in buckets so I won't need my carboys again till next fall with new batches of wine (aside from 1 for dandelion wine this spring). Thoughts?

 
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Old 12-10-2012, 04:22 PM   #2
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Bump

I have had 10 gallons of home-crushed grape (unknown variety) wine in the basement for 4 months and would really like to bottle it.

Fermented in buckets for a week, then stored in airlocked carboy since. The wine is crystal clear but the I am concerned about residual gas.

I can just picture the gas slowly pushing the cork out of a bottle on its side and the whole thing glugging onto the floor (whether or not this would actually happen).

We need some Yooper wisdom.
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Old 12-11-2012, 06:22 AM   #3
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While I'm nowhere near a Yooper type of smart....

I've never had a wine that needed much degassing after 6-9mos with rackings every 2mos or so. Out of habit, I'll still give it a degass after stabilizing but rarely get much out. Usually goes in the bottle a couple weeks later and haven't (yet) had a cork pop.
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Old 12-11-2012, 12:16 PM   #4
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Same. I have yet to pop a cork from any of my wine. My methods usually include a few months of bulk aging, with a TOTAL of perhaps 3 to 4 rackings (including to a bottling bucket).

 
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Old 12-11-2012, 01:28 PM   #5
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Thanks a lot guys. I have one more rack (to bottling bucket) to make 3, sounds like I should be ok after that. I crushed 100lbs of grapes by hand for this stupid wine so it better be worth it.
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Old 12-11-2012, 01:32 PM   #6
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While I have you here...I used 1 Campden tab per gal after crushing the grapes. Do I need to sorbate before I bottle? I would rather not add any more sulfites.
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Old 12-11-2012, 01:36 PM   #7
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I would. You don't plan on bulk aging? If you do, i'd add more sulfite.

 
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Old 12-11-2012, 04:19 PM   #8
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Quote:
Originally Posted by WilliamSlayer View Post
I would. You don't plan on bulk aging? If you do, i'd add more sulfite.
It has bulk aged with sulfites for 4 months. I'd like to get it into bottles to sit for awhile, but didn't realize I should sorbate/sulfite again.

Could I just sorbate and avoid the addition of more sulfites or should I bulk age longer then sorbate? It is a ~11% ABV white wine from Lalvin EC1118.

Thanks for the comments.
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Old 12-11-2012, 04:39 PM   #9
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Quote:
Originally Posted by ColoHox

It has bulk aged with sulfites for 4 months. I'd like to get it into bottles to sit for awhile, but didn't realize I should sorbate/sulfite again.

Could I just sorbate and avoid the addition of more sulfites or should I bulk age longer then sorbate? It is a ~11% ABV white wine from Lalvin EC1118.

Thanks for the comments.
If you don't add sulfites before you bottle, don't expect your wine to last more than 1 year.

 
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Old 12-11-2012, 04:47 PM   #10
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Quote:
Originally Posted by novalou View Post
If you don't add sulfites before you bottle, don't expect your wine to last more than 1 year.
Ok, 1/2 campden tab per gallon? How much do I need? Sorbate also?

Why will it not last? Oxidation or spoilage?
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