« previous next »
Pages: [1]   Go Down

Author Topic: Wine Stabalization  (Read 452 times)

0 Members and 1 Guest are viewing this topic.

Offline doc623

  • Trade Count: (1)
  • Member
  • *
  • Posts: 97
Wine Stabalization
« on: March 12, 2010, 05:31:44 AM »
What do you use to stabalize your wine to prevent it from going to vinegar?
Logged

Offline AtlLaw

  • Moderators
  • Trade Count: (58)
  • Senior Member
  • *****
  • Posts: 6405
  • Gender: Male
  • A good woman, nice bike and fine guns!
Re: Wine Stabalization
« Reply #1 on: March 12, 2010, 06:01:30 AM »
a tight cork?   :-\

I never had any ever turn, but then I never could let them age real long...  :P  Kinda like "Tuesday was a good vintage..."   :-[

I don't know of any reason it would turn if no air gets to it...  :-\
Logged
Richard
Former Captain of Horse, keeper of the peace and interpreter of statute.  Currently a Gentleman of leisure.
Nemo me impune lacessit

                      
Support your local US Military Vets Motorcycle Club

Offline doc623

  • Trade Count: (1)
  • Member
  • *
  • Posts: 97
Re: Wine Stabalization
« Reply #2 on: March 16, 2010, 03:37:01 AM »
Maybe turning to 'vinegar' was not entirely correct.
I agree about the air getting in but I guess I was also referring to the changing of the taste of wine that is older than 'Tuesday'.
Logged
Pages: [1]   Go Up
« previous next »