I used to use a product called FastFerment and didn't care for it, so I now have a bucket and a glass carboy. I have been talking to many people and now have become more confused than ever.
The instructions in my Winexpert kit say add oak in the primary but I was talked out of that. Seems most people degas the wine after 10 days and then go to the carboy for long term aging. That's when they add the oak and other things like peppercorns usually in a mesh bag to avoid further sediment. The kit specifically says that after 14 days the wine should be clear enough to bottle, but after only 14 days, will the oak and pepper have flavored the wine enough to really make a difference? They tell me they bulk age for 3 or 6 or even 9 months? If this can be done, Won't I have to rack again if I leave it in the carboy for lets say 3 months? Will there be further sediment? Or should I just follow kit directions and hope the oak does make a difference after only 14 days. So, the kit says 5-7 days then go to carboy. Wait 10 days until you reach 0.990 SG. Degas and wait 14 days and bottle???
Thanks for any help....
-- Edited by JoeCal1952 on Thursday 30th of July 2015 06:54:49 PM
