Quote:
Originally Posted by Stephanj88
Saramc you can't use wine bottles they are not pressure rated they will go pop. Either beer bottles, champagne, or swing tops. Oh and you use corn sugar not corn syrup.
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My apologies on confusing anyone with my "corn syrup" comment, I never add a dry sugar to my must/wine, it is always a syrup form. So I would have turned my corn sugar into "corn syrup". And of course, if you are opting to finish this as a still wine you can use standard wine bottles...use the pressure rated bottles if you plan of proceeding with the sparkling component.
Out of curiousity---I wonder how many who have made this are making it as a sparkling wine or a still wine?? How long are you finding it will take before the wine will start to carbonate?
I have to replace my concentrate/juice because my son had a bonfire and it turns out they were looking for something to mix some drinks with and they drank it all (even got the concentrate out of freezer and mixed it up). Well, they left me ONE container of WGP concentrate. I had enough for a 3gallon batch. I have also noticed white grape peach MANGO juice on the shelf, ready to drink---so that may interest some people.
To the person who asked about a yeasty pinot that is to be bottled in about a week:
1. may consider starting a new thread
2. what yeast was used
3.. has it been sufficiently racked, is wine clear & not dropping sediment, did you filter it?
I would park it & check it in a month--if it is still smelling yeasty it is not yet ready.
) and see whether it suggests itself for bottling in swing tops. It smells heavenly, so I'm hoping the flavor will match. 
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