To clarify a bit more what I was asking about
I consider "sparkling" apple cider to be fizzy like soda pop or champagne.
Hard apple cider is like wine.
I consider a still brew to be like wine.
Many of the wine bottles I have are used wine bottles with screw on caps,
these are what I was hoping to use, but from what I have read here, I am crushed! I was hoping to fill small wine bottle size bottles
let them age, and drink them.
Looking for the easy way to let my wine age for up to a year to taste the best. Do i just let it bulk age in the 5 to 6 gallon carboy that long? I have seven right now and access to a few more. But I plan on making many more recipies and types of wine and will need my carboys.
So my concern with "sparkling" was will my screw on caps hold up?
Or do I need a beer bottle capper? And beer bottles, which I have some of, and I have either a capper or a corker, which I haven't used. Sounds corny, I know. I have empty cases of wine bottles to use corks in, but just didn't want to fool around with either of that.
I'm bumbling in the dark here, my teacher passed on before he could help me very much with my new found hobby. Thats another story. He just put his wine into a carlo rossi one gallon plus bottles for storage. He made tasty wine. I have his recipies, but what I read here is a little different.
Oxygen absorbing caps I assumed were for carbonated brews. I don't have any or these.
I have made wine with juice and fresh fruit and frozen fruit.
I have stored these in my old used very clean and sterilized wine bottles with used screw on caps and so far they seem fine. One to two years so far. Sounds like they aren't really sealed as well as I thought they would be with the used caps. I see they sell new caps, if they fit, would they work? I live in an area where I don't have access to a large supply of winemaking supplies, but they are obtainable.
I'd appreciate your feedback on this, am I lucky, or is this a suitable storage for a year or two. I don't want to keep my wine a lifetime, just until its aged enough to be tasty and suitable for some gift giving! and casual sharing with family and friends.
I want to make apfelwien (sp), I bought 6 gals of apple juice today, sunday, and I have 5 gal. of apple cider for sparkling or hard cider.
I like the idea of carbonation. Sounds like you add more sugar at the end of brewing and cap, and it carbonates,
but what kind of caps?
not corks?
Also making garlic wine for marinades, smelly!
Monday, wine making day!
Sorry I wasn't very clear in my previous posts, and if I'm asking ? previously asked.
A huge "Thank You" to everyone for the info.
On a wine train to delight