Twerp129
Well-Known Member
Hi all, I'm making Chardonnay. Obtained the juice from a local vineyard, 1.080 OG, siphoned into the secondary around 10/10. Been sitting in the basement since then. Temperature is 62, +/- about 3 degrees. It's been hanging around 0.990 for quite some time, the airlock still bubbles. Perhaps one bubble every 5 or so minutes. For fear of oxidation I topped up the secondary to within an inch of the stopper with some still Chardonnay I had on hand the first week of January.
I'm going for a big Chard in the French style, so I like the idea of unwinding on the lees. At the same time I've never had a wine decompress in the secondary for more than three months. What are the ramifications of letting the wine go for this long? Has anyone else had a secondary last this long?
I'm going for a big Chard in the French style, so I like the idea of unwinding on the lees. At the same time I've never had a wine decompress in the secondary for more than three months. What are the ramifications of letting the wine go for this long? Has anyone else had a secondary last this long?