This one turned out really well and it’s aging well. Straight mead (Metheglin) has a long life. I don’t know what effect the apple will have on this one’s lifespan.

I wrote this 8 years ago, haven’t read nor updated it in 5 years … and find that I’m quite dissatisfied with it. I need to pretty much re-write it. My opinions on bulk aging have been modified since the original writing. But to answer your questions:

A primary purpose of bulk aging is elimination of sediment, letting it drop in the carboy rather than the bottle. While this process can be shortcut with fining agents, every fining agent has pros and cons, so it’s a trade-off.

The more important point:

Wine goes through a lot of chemical changes in the first 4 to 12 months. Honestly, wine goes through a continuous series of changes throughout its lifespan, but the most rapid ones are during that first year.

The time to complete the most serious changes varies by wine, with light bodied wines completing sooner while heavy wines (reds and fruits such as Elderberry) take longer. The difference is the amount of “stuff” in the wine, with heavier wines having more “stuff”. [I realize that is a totally non-scientific statement]

IME it’s best to let the wine go through the initial changes as a single unit. I had one batch, which I bottled relatively soon, that exhibited horrendous bottle variation — a few were good, a few were really bad, while most were mediocre.

My heavy reds are pressed, then racked 1 to 4 weeks later off the sediment and put into barrels. They remain in barrel for typically ~12 months. This fits my annual winemaking style.

Other wines go in carboys. Whites are typically bottled at the 4 to 7 month mark, depending on the wine, with ones like Chardonnay going longer. Light reds are about the same.

IME, heavy reds need about 9 months in carboy. I go longer with reds in barrel because the concentrating effect of the evaporation through the wood provides a value that a carboy cannot duplicate.

Huh, I just wrote the summary for a new post!

I have heard first hand and have read many, many stories of a wine being a little rough at bottling, some time around 4-6 months, only for the wine to taste phenomenal after 12-24 months.

If at the 6 month time amount, the wine is tasted and it is determined that it needs another 6 months or 12 months aging…. can it just be left in the Carboy the whole time and service the airlock?