I made a stags leap merlot from northern brewer kit about 2 years ago. I was building a second home at the time and my wife and I agreed
that I should stop brewing and wine making. I was on a performance improvement program :). So I left the wine sit in a big mouth bubbler after I
clarified it and racked it, for 2 years!
I expected it to be over oxidized and brown. Instead, it was very smooth and good wine. I have gotten nothing but complements on it. No bite to it.
Before that, I made an australian cab kit from norther brewer, stored it in both a stainless steel keg (under beer gas n2/co2) and bottles for over 2 years.
This wine still has a bit of a bite to it but has mellowed out.
Now I did purge the merlot carboy with CO2 and top it off with wine so only an inch of headspace was in it. I am considering doing the same thing with a
merlot I have clarifying now. I think the controlled oxidation may help it age better. What have other wine makers found?
