Re: Re-corking wine; making it last

Put it in the freezer, freeze it solid and thaw when you are ready to drink
it -
Warning - it may start to referment if you don't drink it up real soon
unless you added enough alcohol to prevent the yeast from starting back up.

Or - add Potassium Sorbate and the right amount of SO2 to prevent renewed
fermentation -

Or - nuke it in the microwave to a high enough temperature to kill the
yeast.

The last solution is not very elegant - perhaps the first one isn't either
but, what the heck, they may work.

<Pinball@xxxxxxx> wrote in message
news:1155345319.286448.148890@xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
I have a question. I am new to wine beverages. I know that when you
open a bottle of wine, it will sour and turn like vinegar in 4 or 5
days.

I want to open a bottle of red wine like port or burgandy, add some
fruit juice, liquor and sugar to it and then re-cork it for future use.
Is there any way to keep it from turning bad??

I could add the fresh fruit juice to the mix at the time i re-open it
if that is a problem. But as far as the wine itself goes, how do I
keep it from going bad once I open the original bottle and re-cork
it.??

E-mail Pinball@xxxxxxx w/ any answers please.

Thanks.



.

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