simy1:

You're making it for whom? If it's for yourself, it's ready when you
say it is. So go ahead, bottle it and start popping corks!

But, I think most winemakers will assure you the last bottle will be
better than the first. Better enough that you will regret it's gone
when it all could've been that good.

Beer is like milk, it goes bad if it hangs around to long, gets flat
and spoils. Wine is like cheese, it develops, smooths, gains character
and interest as it ages.

Have you ever heard the saying "wine gets better with time". Sounds
like your about to learn if it's true or not. Hey, we've all been
there!

Steve
Oregon








On Sat, 22 Nov 2008 13:02:54 -0800 (PST), simy1 >
wrote:

>Greetings,
>
>I have brewed beer for about a dozen years but it is the first time I
>am making wine. I have 12 gallons of Lambrusco and 6 of Chardonnay,
>from juice (I will start with whole grapes next year), which have
>fermented nicely and have now cleared, also nicely. Both are intended
>as sparkling wine, Champenois method (add sugar before bottling), to
>be drunk in a year or two. The temperature in my basement is about 60F
>but I can control it down if needed.
>
>Would it be terrible to rack it and bottle it now, or maybe wait until
>Christmas? I was instructed to rack and bottle it in March or April
>and start drinking in June. What is the point of waiting that long? I
>made beer 6 weeks after starting the wine, and it is already all in
>bottles.