So, I had 5 gallons of Cranberry wine that have given me hell from the start to the finish...and this step has been no different.
Wanted to carbonate 2 gallons, so I poured 2 of my 5 gallons into a bucket, instead of bottling.
Let sit overnight to have the SO2 dissipate, while I started my premier cuvee starter.
Pitched a frothy, healthy starter of 2 cups worth into my 2 gallons 18 hours later. It killed the starter. No fermentation restarted (I needed to bring the SG down before bottling, which is why I was checking for fermentation in the bucket).
Anyways, I made a new starter the next day, and staged the wine, 2 cups at a time, until all 2 gallons took.
Now, during all this time, the wine has been in a bucket, only covered with a thin cloth. It sat, basically open to the air in my house (72*) for 3 full days. Friday PM - Monday PM. 72 full hours.
When I finally do get this crap in a bottle, is it going to be garbage? What does oxidized cranberry wine taste/look like anyways?