Hi,
It's definitely better to age wine as long as possible. What I did a few
years ago when I was completely out of wine :-( (I moved and never got
around to it), was to make one 6 week kit and bottled it according to the
instructions for immediate consumption. The rest of my wine was allowed to
bulk age for 1 year prior to drinking it. That way you have an OK wine to
drink now and better wines to drink when that first batch is gone. I've got
a banana wine that is only 3 months old and the waiting part is definitely
hard as I have never made it before and I am anxious to see how it tastes!

Al

"Tom" > wrote in message
...
> Brandon,
>
> Things are progressing nicely, now comes the hard part. Follow this
> exactly.. Place your carboy in a nice cool location away from light and
> start a second kit.
>
> In about a month rack the first one wine off the lees that settled into
> another carboy. Go ahead and add the Sorbate, sulphite and F-Pack that
> came with your kit. Top with like wine or water, check your air lock and
> forget it for another 3 months. Start 3rd kit.
>
> Rack original kit one more time. Should be clear by now, if not check you
> levels and put it away. Don't tinker.....Check in another 30 days
>
> Time is a wines best friend from this point on.... You can bottle or age
> longer if you like. Get a few kits going and in different stages but
manage
> the same. Don't rush it. These wine in 30 days instructions are based on
> our increasing impatient society. I call it the FedEx effect (I need it
> now!!!) You wouldn't buy a wine that was made just 30 days ago so why do
> that to your own creations?
>
> Welcome to the hobby!
>
> Tom
> "Brandon" > wrote in message
> ...
> > Everything has been progressing well, I think. I'm only on day 8 of my
> wine
> > kit and have a few questions.
> >
> > The primary fermentation has been very steady, even after racking the
> wine,
> > which the kit instructions stated to do when the wine reached an SP of
> > 1.010, which was today. The wine is still fermenting and should
continue
> > until the SP reaches about .996 or less, at which point I'm instructed
to
> > stabilize the wine and use the F-Pack.
> >
> > One thing I've been noticing is that the wine is becoming more cloudy,
> more
> > so then it was when I started and there was not much sediment when I
> racked
> > it, virtually none. Is this normal? I'm also concerned about a little
> foam
> > (nice white foam) on top of the wine, which appeared about the fourth
day
> of
> > fermentation. I think this started when I began stirring the wine,
which
> > was done from day 2 to 4, gentle stirring, nothing too serious, but each
> > time I expose the wine to air it seems to worsen..a little more foam.
The
> > foam is about 1/2 inch high. I've been very meticulous about cleaning
> > everything that has come into contact with the wine in any way, but I've
> > read a few posts describing bacteria, although most all of them were
> > referring to wine that had sat around awhile. Should I worry, or could
> this
> > be CO2 or is it too early to tell?
> >
> > Day Specific Gravity Temp
> > 1 1.080 76 F
> > 2 Didn't Check 72 F
> > 3 1.060 76 F
> > 4 1.050 74 F
> > 5 1.040 72 F
> > 6 1.030 74 F
> > 7 1.020 74 F
> > 8 1.010 74 F (Racked)
> >
> > Brandon
> >
> >
>
>