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Bottling day jitters

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I have decided there is another aspect of bottling day jitters that sucks...knowing that you're bottling a young, inferior product because you need carboy space. Not giving it out, no one's tasting it, but it's going to live in a deep dark hole for who knows how long and now instead of taking a sip from a thief every so often, you have to crack open a whole bottle.

What do you do with a bottle? What if it never really ages out? What if you eventually toss the product then 5 years down the road you find a lone bottle that haunts you?

I need more carboys and more dedicated brewing space...either that or medication.
 
I often just cave, and buy a new carboy. :rolleyes:

Of course, pretty soon I'll have to find creative places to store them all. I don't think my girlfriend is using the floor of her closet...;D
 
YogiBearMead726 said:
I often just cave, and buy a new carboy. :rolleyes:

Of course, pretty soon I'll have to find creative places to store them all. I don't think my girlfriend is using the floor of her closet...;D
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...I'm already into the "creative places to store them all" zone... one's currently living on top of the chest freezer and being shuttled to the wine table whenever I need to get into the freezer... must bottle! Must stop buying more carboys!

Soyala_Amaya said:
I need more carboys and more dedicated brewing space...either that or medication.
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Yoink! you've been sigged.
 
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My Mallow Out and Loaded brews will probably be going into bottle soon. Not because they're good, but because they're bad, I never see hope for them, and I could use the carboys for the next phase of my brewing experience... lots and lots of traditionals!
 
I bottled early once to get carboy space, and it was a raspberry that I wasn't intending on giving away--there's a bit of sediment in the bottles, and while I'd normally care, I don't have the energy to at the moment. :)
 
I have things that drop sediment (or sometimes tannins) out of the blue sometimes, fact of life as far as I'm concerned. I even have one or two things that are still cloudy after years in the bottle. Taste matters more, except when I'm giving it away.
 
The only thing I haven't 'magically' still produce a smattering of lees on the bottom of the carboy no matter how clear I think it is is the couple of things I cleared with fining agents. Everything else teases me.
 
I actually don't have the patients for bulk aging. I usually just bottle age but I wait till it is clear enough to read through then rack one final time and wait a couple of weeks. I find it is easier to stick away the bottles rather than bulk age. It's easier to stick a couple of cases in the dark for a year or so, rather than a whole carboy. Then again, I only have 7 carboys or rather 8 now that I bought another brew bucket. 3-4 batchs a year are ready to drink.

And honestly, I don't have every week end to do a new batch, at most I am a batch every other month.

As far as bad mead that never ages out: I am with wayneb: Marinade! Makes your cooking better.

Matrix
 
I think my next purchase is going to be a cheap better bottle so I don't have to waste precious glass carboys for my beer. That'll solve a little bit of my issue :P
 
Loadnabox said:
I think my next purchase is going to be a cheap better bottle so I don't have to waste precious glass carboys for my beer. That'll solve a little bit of my issue :P
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When you make your purchase, consider a 6 gallon better bottle instead of the fiver. 6 gallon capacity is a good primary fermenter for beer, then secondary to the more common glass 5.
 
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