Aging after filtering?

[dpile1]

I recently finished a gallon of beaverdale blush and only aged it for a week before filtering and bottling. As this was the first kit I'd made for a couple of years I realise that I was a little hasty in rushing through the process. Predictably enough having opened a bottle last night it wasn't very good at all. I've still got five bottles of it on the wine rack

My question is, was it a complete fail to have filtered it before giving it a decent while to age? Will it improve at all now that its been filtered? Should I put it down to experience and chuck it or should I hold on a wait for a couple of months?

 

[dpile1]

I should also add that I only bottles it a week ago. Could the off tastes be a combination of lack of aging coupled with the fabled bottle shock but that it will improve in a few weeks / months?

 

[Chippy_Tea]

I don't age my wine long due to lack of space but have noticed aging for a short period does make a difference

 

[dpile1]

I don't age my wine long due to lack of space but have noticed aging for a short period does make a difference

Does aging after filtering make a difference or once filtering is done, does the taste not improve?

 

[Moley]

I usually filter my whites and pale rosés, and then leave them down the cellar for a few months before bottling.

I have never matured a wine then filtered then bottled.

If this is wrong and the order makes any difference then I would like to know.

I should also add that I only bottled it a week ago. Could the off tastes be a combination of lack of aging coupled with the fabled bottle shock but that it will improve in a few weeks / months?

Yes :thumb:

 

[dpile1]

Yes :thumb:

Great thank you :)

 

[oldbloke]

I read an article about commercial wine a year or so ago which reckoned an awful lot of chemistry happens in the 1st 2 months after bottling (or laying down to mature in bulk). Don't judge your win before that. After that it may improve further but much more slowly.