Reducing acid one year old wine 49Fishhead Not really. The common method is to make up a strong solution of tartaric acid in water and then add a small measured amount (pipette or syringe) into a sample of wine...
Alan, There's two types of aging a wine. One is bulk aging in a carboy, and the other is bottle aging. I think both are important and contribute different things to a wine. We all have to decide how long we can bulk age a wine. I started with bulk aging until 7 months, I'm trying to let the wines bulk age to 8 months now - I'd like to go longer, but I was working on building up my stock. It took four years, but I now have enough wine on hand so that I don't run out, and I can allow certain wines to age the proper amount of time. I still probably don't bulk age as much as I should. It depends on the wine - strawberry wine is better at a young age and loses something by 1 year, so I won't bulk age that wine that long. Pumpkin wine is better at 2 years, so that could bulk age longer, but it does fine in the bottle from 7 months old to aging to two years. Each wine is different and I would check Jack's site for his suggestions on which wines benefit from aging longer. Some on this site bulk age for years.... Anyway, it is up to you...my only concern is that if you bottle too soon sometimes you can end up with bottle plants - the wine might be quiet now but sometimes things change. And I do get concerned when beginner winemakers get discouraged after bottling to early and then they end up with 1-2 inch of sediment in their bottles. The wine is still drinkable after you decant, but the wine could be much better. Hope this helps. Darlene
