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Old 04-15-2009, 12:53 PM   #1
FullDraw
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I just got thru dumping 15 bottles of a very poor batch of Red Zinfandel. It's sad to hear it glug from the bottle, knowing that no one could appreciate it. I have 12 more to go, but needed to step back and reflect on my original errors.

#1. Don't have your out of town friend get your juice, add some sugar and start the fermentation. Get it yourself.

#2. If it comes from California, it doesn't need anything but love and attention. Sugar can be a bad thing.

#3. If it tastes like crap, and you add sugar to sweeten it before you bottle, it's still crap, just sweetened crap. Again, sugar can be a bad thing.

So, off to dump the rest. It's a $50 lesson, but a quality one. I waited 6 years to see it improve, now it'll take 30 minutes to clean the bottles
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Old 04-15-2009, 01:03 PM   #2
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6 Years?

At least cook with it?!?
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Old 04-15-2009, 02:08 PM   #3
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re-label as Cooking Wine and give it to your freinds... along with this link..

Cooks.com - Recipes - Red Wine Marinade
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Old 04-16-2009, 04:00 AM   #4
PAC762
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Distill it ... assuming Lycoming county is in a country where that is legal.

 
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Old 04-16-2009, 04:04 AM   #5
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Dang, get a vinegar culture and go in the salad dressing business!

 
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Old 04-16-2009, 11:45 AM   #6
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It wasn't any good for cooking, believe me, we didn't save the leftovers. Vinegar with sugar in it is a waste. Pennsylvania has it's fair share of stills, but mine's not up and running, but I like the way you think. It's gone now, but at least I reclaimed all those bottles for a future batch.
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