- Environmental Controls
- Fans, Ventilation, and Ducting
- Hydroponic & Gardening Accessories
- Growing Mediums
- Hydroponic Systems
- Irrigation And Oxygenation
- Measuring, Testing, and pH
Nutrients & Supplements
- Nutrient Starter Kits
- General Hydroponics
- Roots Organics
- General Organics
- Soul Synthetics Nutrients
- Neptunes Harvest
- Happy Frog Soils And Fertilizers
- Calcium Magnesium Supplements
- Root Development
- Compost Tea Supplies
- Dyna Gro
- B Cuzz Atami
- Earth Juice
- Grow More
- SM 90
- Spray N Grow
- Pest & Disease Control
Home Brewing How To
- Sweet Chocolate Stout Cake with Wee Whiskey Frosting
- Hop Head Beer-Braised Brussels & Bacon
- Smoky Beer, Bacon & Cheese Soup
- Beer Braised Pulled Pork Sliders
- Jacked-Up Java Stout Cocktail
- Beer Belly Baked Beans
- Hot and Hoppy IPA Pickles
- How to Force Beer Carbonation
- When to Add Honey to Beer
- How are 2-Row and 6-Row Malted Barley Different?
- What is Partial Mash Brewing
- How Do You Make Non-Alcoholic Beer?
- What Are the Advantages of Conical Fermenters?
- Home Brewing Calendar
Wine Making How To
- How to Make Wine at Home
Fruit Wine Making
- Fruit Wine History
- How to Make Fruit Wine
- Where To Get Fruit For Fruit Wine
- How To Process Fruit For Fruit Wine
- How To Freeze Fruit For Fruit Wine
- How To Use Juice Concentrate To Make Fruit Wine
- What Yeasts Make Fruit Wine
- How To Make Fruit Wine With Fruit Purees
- Fruit Wine Making Equipment
- Small Batch Fruit Wine Equipment
- Fruit Wine Recipes
- Cooking with Wine Recipes
- How to Make Hard Cider & Mead
- Wine Making Troubleshooting
- Types of Wine
- Cheese Making How To
- Coffee How To
Notes on Wine Making
- Should I Chill a Red Wine?
- Coffee Roasted with Wine
- Sulfite Allergies: The Facts
- Creamery In A Box, Cheese, And You
- Does Wine Need to Age?
- Wine Skins in Recipe Kits
- Residual Sugar in Wine
- Pairing Wine With Cheese
- Cellaring: How long will my wine last?
- The Sovereign Fermenter
- Organic, Vegan, Gluten-Free Wine
- Cleaning and Sanitizing Wine Equipment
- How To Taste Wine
- Wine Storage Temperature
- Water and Wine Making
- Bentonite Clay
- Wine Filtering Myths
- Taking Care of the Cork
- How Long to Age Master Vintner Wines
- Wine Crystals
- Degassing Your Wine
- Headspace in Wine Making
- Wine Without Alcohol
- The Hidden Story of Wine Kits
- Cabernet Sauvignon
- Stir It Up
- Keeping Fruit Flies Out
- Red Wine Ribs
- Making Fruit Wines with Wine Kits
- Aging Wine and Making it Last
- Tim's Favorite Wine Kits
- Filtering Your Wine
- Setting up your Winemaking Space
- Taming the Yeast Beast
- Do I have to use sulfite in my wine?
- Old Wines and Young
- Staying Classy: Tasting Wine
- Understanding Your Hydrometer
- De-alcoholizing Wine at Home
- How long will my wine last?
- Wine ABV - A Numbers Game
- Wine and Beef Pairings
- Cooking With Wine
- Why Do You Concentrate Wine?
- Kombucha How To
How long will my wine last?
This is one of the most important questions new winemakers ask, and there are a few different answers, depending on what they're really asking.
First answer is, it depends: If you store it in a good location (dark, quiet, on the cool side with a steady temperature) it will last as long as any commercial wine you buy for under $100.00 and will improve in much the same way. Both wines are made from the same things (delicious grapes) and both will respond well to gentle treatment.
Second (and perhaps more accurate answer) is it will last a far shorter time than you're planning. Not because the wine won't store or age well, but because as soon as you make your own wine and have thirty (or sixty, or 120 bottles) on hand you're going to experience.
Vandergrift's First Law of Home Winemaking: "Wine consumption rises to meet all available sources of wine."
When you've got a healthy cellar it's nothing to open a bottle for a weeknight dinner, or to open a second bottle on the weekend, or to serve a bottle when guests drop in, or to take a couple of bottles to a party or barbecue . . . and suddenly, you're out of wine.
Vandergrift's Second Law of Home Winemaking: "You don't actually know how many friends you have until people find out you make your own wine."
The good news is, you can always make more . . . and wind up with even more friends!
As for cellaring wine to follow its development, that's where cellar planning comes in: from every batch try to save at least six bottles to put away. Best if it's a full case, but that first law says you need to be realistic. Try one every six months or so to see how it evolves and changes. You'll see that every wine improves drastically over the course of two to three years, or even longer, and then holds just that long.
This is in accordance with Coate's Law (no relation to Vandergrift). A famous Master of Wine who started in the 1970's, he said that a wine stays at its peak drinking age for as long as it took said wine to reach this level of maturity. For example, a wine which takes three years to reach its peak will remain at this peak for three more years. The upshot of all this? You need to make more wine.