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aging

...e wine was refrigerated or not. Soon after she ate this meal, she had severe diarrhea (involving hemorrhaging) and was sick for days. She swears that the poisoning came from the wine, but I believe t...
This fall I pressed my own apples. I ended up with 10 gallons of cider aging in some stainless tanks. I took a taste the other day, it is dry and has a good apple aroma, with some tannin in the mout
Check your local 'packaging' companies. Let your fingers do some walking and start dialing a few phone numbers. Some deal in only boxes, others deal in bottles, canisters, plastic containers of all ty
...So, is there a siginificant difference in the results between letting it bulk age in the carboy, or does aging in the bottle do the more or less the same. (These are red kits for the most part, and o...
...e made in the past.Hard to argue with a final price of under a buck a bottle Canadian. I have 3 other's aging right now. Kit 2 making the standard way. Kit 3 I am making in 19 litres instead of 23 t...
...enfiddich Solera Reserve? What is exactly the purpose of those cardboard canisters? Just fancy packaging? Thanks! And many happy drams!...
...ed a small but perhaps telling example. Let me elaborate. A multitude of small changes between the packaging of the 1980 and the "1981" 18 yeard old really does give the impression that a Corporate...
...nd Augsburger Dark Bier is sold on draft and in 6-packs of longneck bottles. Downloadable Augsburger packaging graphics are available at www.pointbeer.com/media . "We are excited to make Augsburger...
...ld off on well stored bottles for another decade. 1993 Dom Perignon Pale shadow of the '95 without the aging potential. Pass. 1992 Dom Perignon rose Pale salmon color with light red fruit and herb...
I have several batches of wine from last year aging in carboys. On only 1 of the carboys (actually, it's a 1 gallon jug that was extra from one of the other 6 gallon carboys), there's a thin white fi
....090 and ending was .992, I used Cote Des Blancs yeast. I've racked a couple times and it has been bulk-aging in my 58 degree basement for about 3 mos now. I tried a sample the other night, it is ex...
...ke a kit (ie 12 weeks minimum for 6 week kit) and will try it out this way. Any comments as to taste, aging etc appreciated....
...ments about Sea Wynde amusing to read here in the whisky haven't tasted it myself but from three disparaging comments on the products I guess one can't automatically assume that his palate for whisk...
...at sways me toward Lagavulin is the fact that this was a sweet malt up front which could signify sherry aging and the vaguely remembered assertion that it was Lagavulin. Then there are the ones w...
...lon of wine. I will only be distilling once in a pot distiller. FYI: Once I have distilled, I will be aging in a mini white-oak charred barrell. Any advice would be greatly appreciated. Al...
...stuff. They may not have trotted it out as a "limited edition" with a bunch of Egyptian mumbo jumbo packaging, but surely this has been done in the past? In any event, hopefully the stuff will actu...
Is it possible to age cider with oak chips? Would that taste good? I have heard some applejack is aged this way and wondered if it would be appropriate with cider. Also, I have noticed that there a
Anyone had experience of bulk aging in mineral water bottles, either litre or larger? I`m anxious to get by carboys back in action! cheers
... I have four of them at home and was also wondering how much sugar to add to the end product for proper aging and carbonization. Thanks for you thoughts everyone...
Any problem with adding grape tannin to a wine that is already bulk aging? I seem to remember an old post on this but can't find it. The wine in question seems just a bit thin but is only about a mon
...ept last year, a BK Selection Stags Leap Merlot. I followed the directions closely and it has been bulk aging for over 3 months now. I like wine...a lot...so I started a BK Selection Australian Cab/...
...the question above), is it necessary to adjust pH in fortified wines (port at 19% abv) to give them good aging ability if the taste is acceptable as is? If so, is optimal pH the same as in regular re...
...mixed in there...? 3.) Will filtering reduce the amount of wine loss I'm seeing from 2)?. 4.) For bulk aging, how long should I let the wine sit on the sediment? I'm paranoid about oxidation, and d...
...ther batch of cab/merlot that is ready for bottling, but it's good too, and it might benefit from barrel aging....
Is it possible to put bottled wine back into a barrel for additional aging and taste development? Has anyone tried that?
...ere was some fermentation of the sugar and there is a small fssst! when I open the bottle so I can`t imaging that all of the yeast settled out during secondary fermentation. I guess the only other ...
How do you stir the lees or stir in bentonite on in a floating lid tank without exposing the wine to too much oxygen? Do I need to use gas like Tom S. suggested or would sufficient leveles of sulfite
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