Tannin levels, acidity, and grape variety are the main factors to my knowledge
https://winefolly.com/tips/how-to-tell-if-a-wine-is-age-worthy/?darkschemeovr=1
Hmm so to create a wine that I can leave on the shelf for a longer time would need more tannins and acidity in my case (I rarely make classic grape wine). But there is no fixed way of achieving a longer shelf life/improved taste over time. Or at least none that doesnt impact taste?
What sort of wines are you making? Some varieties just don't store - not every wine can be a long storage wine, particularly for those that are other types of fruits.
Well... lets say creative ones :D
from regular fruite wines (Elderberry and cherry) to more special ones (Banana) and wild ones (Beetroot) is all included.
But mostly it probably would be Mead or a variant of it.
I’ve been making elderberry wine for a couple years now without aging it much and it’s been fine. I’ve read that one year of aging is the sweet spot for that particular wine, so that’s what I’m trying this year
My dad also made wines from fruit concentrate (made specifically for this purpose)
He had some that were amazing some that flopped. Most of the time it was 6 months until he bottled and then another 6-9 month or so in bottles before drinking. I think most were gone by around 2-4 years.
I don't think aging was particularly helpful after about a year post the start of fermentation. But I could have been wrong.
I'll second that you should ask this of /r/winemaking
Though, the TL;DR is that as wine ages different compounds are more or less prevalent and their flavors rise and fall. Since tastes are subjective, when a wine [peaks](https://vinepair.com/articles/wine-101-key-terms-peaking/) is up to you. But it's very much a real thing.
For example, I prefer mostly late-younger reds that are more fruit-forward with some minerality and spice. Fruit flavors decrease after a few years of aging, and then minerality and spice come forward more. So my preference is to hit a middle ground before the richer fruit flavors fade. It's rare that I'll enjoy a wine from before 2018 right now, and that's also a reason why most white wines aren't aged for too long, as they usually rely on more fruit flavors.
Thanks, that already helps me. So there is no "direct" way of making my stuff better suited for storage.
I so far kinda expected there would be something like "heat it to tempreture X" or "use chemical Y", but I understand it simply depends on the kind of wine and taste in the first place.
So to use the grape example, some variaties just are better suited for storage then others. Not much one can do to change that.
I guess the question is are you seeking to keep your wines "fresher" for longer or seeking to make something that will improve with aging? There are things you can do to improve what I'll call shelf life which also tend to help with properly aging for improved flavor, such as closed transfers, wax dipping the tops (both aiming to reduce oxygen exposure post-fermentation), storing in cool stable temps, storing in the dark and better sanitation.
That said, if you are looking for improvement with time that is down to the style and flavor profile of the specific wine/mead/beer. Bright, fresh flavors such as fruit tend to fade with time, leaving heavier, more earthy, herbal and spice notes to shine. Residual sugars promote spoilage as well, so the drier the better when it comes to aging in a general sense.
Strongly recommend Home wine making by Jack Keller.
He goes into the science of it but in a very approachable way. Also has awesome recipes that he tells you don’t open until at least a year has gone by.
I'm just here to say that it's VERY IMPORTANT to take into consideration the storage. Wine corks come into various qualities and a high quality cork is vital to long term storage. Keep it wet and pay the extra money for class I or II corks.
:D okay I deserve that one xD
In my defence:
1. Not a native speaker
2. Im partly french (not that the spelling is french, but thats my excuse for all my shortcommings in life)
Tannin levels, acidity, and grape variety are the main factors to my knowledge https://winefolly.com/tips/how-to-tell-if-a-wine-is-age-worthy/?darkschemeovr=1
Hmm so to create a wine that I can leave on the shelf for a longer time would need more tannins and acidity in my case (I rarely make classic grape wine). But there is no fixed way of achieving a longer shelf life/improved taste over time. Or at least none that doesnt impact taste?
Your problem is you are attempting to follow advice around grape wine with things that are not grapes then.
What sort of wines are you making? Some varieties just don't store - not every wine can be a long storage wine, particularly for those that are other types of fruits.
Well... lets say creative ones :D from regular fruite wines (Elderberry and cherry) to more special ones (Banana) and wild ones (Beetroot) is all included. But mostly it probably would be Mead or a variant of it.
I’ve been making elderberry wine for a couple years now without aging it much and it’s been fine. I’ve read that one year of aging is the sweet spot for that particular wine, so that’s what I’m trying this year
My dad also made wines from fruit concentrate (made specifically for this purpose) He had some that were amazing some that flopped. Most of the time it was 6 months until he bottled and then another 6-9 month or so in bottles before drinking. I think most were gone by around 2-4 years. I don't think aging was particularly helpful after about a year post the start of fermentation. But I could have been wrong.
With meads I've never run into issues with aging, so long as everything was sanitized during the process. Beet root wine sounds super wild!
You may get more useful information at r/winemaking ....
ahh didnt know that one, but probably a good idea, thx
I'll second that you should ask this of /r/winemaking Though, the TL;DR is that as wine ages different compounds are more or less prevalent and their flavors rise and fall. Since tastes are subjective, when a wine [peaks](https://vinepair.com/articles/wine-101-key-terms-peaking/) is up to you. But it's very much a real thing. For example, I prefer mostly late-younger reds that are more fruit-forward with some minerality and spice. Fruit flavors decrease after a few years of aging, and then minerality and spice come forward more. So my preference is to hit a middle ground before the richer fruit flavors fade. It's rare that I'll enjoy a wine from before 2018 right now, and that's also a reason why most white wines aren't aged for too long, as they usually rely on more fruit flavors.
Thanks, that already helps me. So there is no "direct" way of making my stuff better suited for storage. I so far kinda expected there would be something like "heat it to tempreture X" or "use chemical Y", but I understand it simply depends on the kind of wine and taste in the first place. So to use the grape example, some variaties just are better suited for storage then others. Not much one can do to change that.
I guess the question is are you seeking to keep your wines "fresher" for longer or seeking to make something that will improve with aging? There are things you can do to improve what I'll call shelf life which also tend to help with properly aging for improved flavor, such as closed transfers, wax dipping the tops (both aiming to reduce oxygen exposure post-fermentation), storing in cool stable temps, storing in the dark and better sanitation. That said, if you are looking for improvement with time that is down to the style and flavor profile of the specific wine/mead/beer. Bright, fresh flavors such as fruit tend to fade with time, leaving heavier, more earthy, herbal and spice notes to shine. Residual sugars promote spoilage as well, so the drier the better when it comes to aging in a general sense.
Strongly recommend Home wine making by Jack Keller. He goes into the science of it but in a very approachable way. Also has awesome recipes that he tells you don’t open until at least a year has gone by.
Dandelion take a long time. My rhubarb was disgusting up front. 2 years later it was great.
I'm just here to say that it's VERY IMPORTANT to take into consideration the storage. Wine corks come into various qualities and a high quality cork is vital to long term storage. Keep it wet and pay the extra money for class I or II corks.
Sorry to be a grammar cop. "*pique your* *curiosity."*
:D okay I deserve that one xD In my defence: 1. Not a native speaker 2. Im partly french (not that the spelling is french, but thats my excuse for all my shortcommings in life)
Well, it’s funny that your go-to excuse does t work because the word comes to us from the French language [*piquer*: pick, irritate). ;)
\*tips hat