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What do you use to age your red wine? (Read 476 times)
jimmy09
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What do you use to age your red wine?
Sep 2nd, 2019 at 10:32am
 
What are the common alternatives to an Oak barrel to age red wine?

Demijohns/carboys? or Jerry cans?

And where do you buy them.

Thanks
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wurzel
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Re: What do you use to age your red wine?
Reply #1 - Sep 2nd, 2019 at 12:31pm
 
I think glass demijohns is the best choice for long term storage and is what I use but you could use PETs.

It is a very long time since I have had to buy any, to give you an idea I got mine from Boots when they did home brew which was almost 20 years ago.

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DeliriumTremens
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Re: What do you use to age your red wine?
Reply #2 - Sep 15th, 2019 at 4:11pm
 
Hi Jimmy,
   Storage and ageing depends on how much liquid your talking about, if its a small amount then DJ's are great as Wurzel states.

Anything bigger can stored in 20 or 25 Litre food grade containers with airtight lids, dont bother trying to buy them just ask at local factories,warehouses etc (they throw them away).

I also use office water bottles caps can be found on ebay.

You can even immerse Oak or add Oak chips when maturing.

Just make sure to leave as little airspace as you can.

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Re: What do you use to age your red wine?
Reply #3 - Dec 17th, 2019 at 6:02am
 
Nice post
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Re: What do you use to age your red wine?
Reply #4 - Dec 17th, 2019 at 6:11am
 
Thanks for sharing this amazing content!
The red wine will taste really delicious if you pick and choose a really good and most suitable wine. If you talk about plum wine then Plum wine is light and sweet. Plum wine provides a smooth refreshing taste at room temperature, I will suggest every wine lover should enjoy chilled wine after the dinner this is beneficial for your health and body.
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Fletcher77
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Re: What do you use to age your red wine?
Reply #5 - Feb 12th, 2020 at 11:40am
 
Cheesy CheesyI have been making wine for 3 years now and tried and tested methods of success (for me) are storing my red wine in green glass magnum size bottles (fully sterilised) a brand new cork (don't worry about the neck/cork seal as I use a little neatly wrapped kitchen foil and small elastic band). I favour a small sprinkle of fine food grade oak chippings (Sherry cask, slightly smoked and used in Scotch whisky production) available very easily on E Bay) into the bottle once it is full (save 2 inches below the cork) and I also drop in 2 or 3 whole black peppercorns. A firm shake for a few seconds is needed and then  I store my bottles flat-racked for at least 6 months in a cool, dusty cupboard under my staires where the temperate is always cool, dark and dry (about 15 degrees celsius -even in summer believe it or not). On serving I carefully decant the wine through a very fine stainless steel tea strainer into a carafe and discard the residue.
Very important points I wish to add here (again only in my own experiences) are to primary ferment your reds in the dark or as dark as possible (wrap in an old white or light bath sheet and stand on newspaper) at around 18-20 degrees celsius consistent and allow an extra week's fermentation as the temperature is lower. My reds are usually on darker fermentation for about 5 weeks. The extra time really does pay-off for character, flavour, balance and colour, believe me.
Best regards.

Cheesy Cheesy
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« Last Edit: Feb 12th, 2020 at 11:44am by Fletcher77 »  
 
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