I was making a white grape peach wine a while back and when pouring in the 1/2 gallon bottles of Welches White grape peach juice in the carboy I found I had just a little too much. I had about 1/3rd of the last bottle of juice left. This juice did have about 1cup of sugar dissolved in it when the volume was at about 2/3rds full. I figured I would use this to top off after racking but was lazy and it got left and forgotten by the carboy with the cap firmly on it. Weeks later I went to check on the wine and after looking at this leftover juice it looked like the bottle was bowing out. I slowly opened the lid and a gush of CO2 come gasping out. It smelled a little sour and kind of like bad yogurt. That is a similar smell I have had with some ferments in the past. Now there are actual lees on the bottom of the bottle.
I have heard of people saying for a good hard apple cider you just put the bottle in a dark warm closet with a paper towel rubber band to the top and let it sit naturally. My father in law used to do this many years back. But I never really tried it or actually thought it could be done so easily. Does anyone have any experience with this spontaneous fermentation? Would the product I have be worth a sip at all? Would it be worth to be used to top off my wine if a bit low? Should I keep the lees, feed it & farm it to be used in other recopies and compare to normal wine yeasts? lol :cross:
Any thought are welcome
Happy brewing
I have heard of people saying for a good hard apple cider you just put the bottle in a dark warm closet with a paper towel rubber band to the top and let it sit naturally. My father in law used to do this many years back. But I never really tried it or actually thought it could be done so easily. Does anyone have any experience with this spontaneous fermentation? Would the product I have be worth a sip at all? Would it be worth to be used to top off my wine if a bit low? Should I keep the lees, feed it & farm it to be used in other recopies and compare to normal wine yeasts? lol :cross:
Any thought are welcome
Happy brewing