Bulk Aging

My Cabernet Sauvignon is now sleeping quietly for a couple of months. I stopped fermentation about 2 weeks ago, added the clearing agents, and then racked it into a clean carboy to bulk age for a month or so. Making wine really tests my ability to take it slow.

Last night I took off the air lock for a second and took a little whiff. Mmmmm. Any issue with sulfur that I may have had before is now officially gone and has been replaced with the sweet smell of aging wine. I will let you know when I bottle it.

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This entry was posted on Monday, February 12th, 2007 at 5:11 pm and is filed under Partake. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.