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jema Downsizer Moderator
Joined: 28 Oct 2004 Posts: 28239 Location: escaped from Swindon
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sean Downsizer Moderator
Joined: 28 Oct 2004 Posts: 42219 Location: North Devon
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jema Downsizer Moderator
Joined: 28 Oct 2004 Posts: 28239 Location: escaped from Swindon
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sean Downsizer Moderator
Joined: 28 Oct 2004 Posts: 42219 Location: North Devon
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sean Downsizer Moderator
Joined: 28 Oct 2004 Posts: 42219 Location: North Devon
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jema Downsizer Moderator
Joined: 28 Oct 2004 Posts: 28239 Location: escaped from Swindon
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jema Downsizer Moderator
Joined: 28 Oct 2004 Posts: 28239 Location: escaped from Swindon
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cab
Joined: 01 Nov 2004 Posts: 32429
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Posted: Wed Feb 09, 05 8:59 am Post subject: |
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Yeah, that kind of does sound corky, but that isn't the only way a wine can flatten out in such a way.
However hard you try to clean and sterilise a wine, sometimes you'll just get some contamination in there that'll ruin it. And it isn't just that, sometimes a cork will just be a bit too 'leaky', and the wine will get over-matured, kind of mildly oxidised like a wine that's been opened for four days.
The way to mimimise this kind of thing happening is just to be very, very careful (one of the reasons I like gallon batches rather than big batchers, I feel I can be more attentive to each bottle if I'm bottling them two batches at a time). Make sure the corks are sound with no obvious deep cracks, be damned sure about cleanliness, and only bottle when the wine is 'good and done', with all the sediment out of it that seems likely to come. Bulk maturation really
helps flatten out bottle variation. |
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jema Downsizer Moderator
Joined: 28 Oct 2004 Posts: 28239 Location: escaped from Swindon
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cab
Joined: 01 Nov 2004 Posts: 32429
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jema Downsizer Moderator
Joined: 28 Oct 2004 Posts: 28239 Location: escaped from Swindon
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cab
Joined: 01 Nov 2004 Posts: 32429
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jema Downsizer Moderator
Joined: 28 Oct 2004 Posts: 28239 Location: escaped from Swindon
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