What's the shelf life of homemade wine?

[Matt Osmak]

I know that after bottling it is best to let wine age in the bottle. Just how long should it age? I've always been told 4-6 months. I sulfite (1 campden tab per gallon) and use K-persorbate (?) of 1/2 tsp per gallon to stabilze and stop future fermentation.

At the other end of the spectrum... how long can you keep homemade wine before it goes bad? I've heard that it should be consumed in 4-5 years.

Are there any preservatives that are used to increase longevity without impacting flavor?

These are important questions. Maybe the guys (Numbers Guy and TOG) could do a show on this and bring on some experts.

All the info I have is heresay from friends. I'm interested to hear some other opinions...

[Tim]

I have drank homemade wine that was over 10 years old and it was great. Most homemade wines are not much different than commercial wines just produced in a much smaller scale. If I remember right AlphaKing had some wines that were over 10 years old that were fine also.

[Dave Nelsen]

I agree with Tim. With proper acidity and sulfite levels, stored at a constant temp (in the 55-60 degree range) and humidity (60-80%), homemade wine should last a long time - a decade or more. In my experience, the main issue is the corks. If you're paying less than maybe 40 cents each, they probably won't last more than 3-5 years.

[David Merz]

Sorbate should only be added to wines that have a high residual sugar, i.e., > 0.5, as it will impart something to the consistency of the wine. Six months in the bottle allows the wine to "settle in", turning froma bright, tart, young wine, into a mature wine. Tannin content is going to affect the shelf time, too, with the tannic wines requiring sometimes several years to be approachable. The shelf life will be dependent on those tannins, the more providing longer life spans. Having just retrieved all of my wine from up north, I celebrated by opening a 1991 zinfandel, and it was still fruity, though it had thrown a sediment, and its color was now a soft brick color. No other additives. And a minimum of racking. Wine is a living thing which must be left to take care of itself, with careful attention.

[Winemaker2006]

I also read that #8 corks are good for wine to be consumed within 2 years but #9 corks are better for longer storage. This is the strategy I have been using and so for it is working.

I also agree with Dave that temp plays an important factor.