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Old 03-28-2012, 07:37 PM   #1
doc_hoovie
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Mar 2012
Posts: 3


Hello forum! I'm new to this place and have a question. I've dabbled with winemaking over the past year. Nothing very scientific- place some apple or grape juice in a gallon glass jug with a little sugar and some yeast and let nature take it's course. While cleaning out the garage of a family member who was a hoarder, we came across 10 glass bottles of homemade wine. Some were bad but most were drinkable, including this baby. When it clears, it looks like apple cider vinegar, but tastes wonderful. I'm guessing it's some sort of apple- based wine. We're guessing it's maybe 30-40 years old. Very hard to tell though. There's a layer of sediment about 3/4 inch on the bottom. If I let this clarify out real good and carefully siphon the good stuff off the sediment, is there any chance I may be able to put some new apple juice/ cider in and bring that yeast back around for one more round? I home brew beer and know yeast can go dormant, but this is old stuff. I'd love to get a jug out of this, from what my great uncle started many years ago. Any thoughts whether this is even worth the bother? Thanks in advance!

Doc
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Old 03-31-2012, 09:53 PM   #2
pizzaisgood
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Jan 2012
hennessey, oklahoma
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I don't know about your question, sorry, but I wish I could get a sip of that. Looks delicious!

 
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Old 03-31-2012, 10:27 PM   #3
crazyseany
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Nov 2010
Smithville, Ohio
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I'm just an amateur...but i say mix up a batch and pitch it on that thing! if it ferments the answer is yes...lol

 
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Old 04-03-2012, 04:17 AM   #4
Honda88
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Jan 2012
Pella, IA
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I think id siphon if off, have a buddy over and drink the whole thing, looks yummy.

 
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Old 04-03-2012, 09:00 AM   #5
Machalel
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Mar 2012
ACT, Australia
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Wow, that's amazing! Definitely worth the bother!

 
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Old 04-03-2012, 09:37 AM   #6
terrenum
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Aug 2011
Montreal, Quebec
Posts: 143

I am a wine producer but I am sorry I can't help you with your question. I personally always ferment with wild yeast at the winery. I am lucky enough to have the greatest indigenous yeasts on the grapes. I would say try it. I am very surprised it is not highly oxidized. I like slightly oxidized wine/cider. Good luck

 
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Old 04-03-2012, 12:42 PM   #7
Dicky
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Sep 2011
Nottingham
Posts: 229

The yeast in the sediment will almost certainly be dead after that amount of time.

Drink the wine though, sounds brilliant!

Dicky

 
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Old 04-04-2012, 03:36 AM   #8
doc_hoovie
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Mar 2012
Posts: 3

Thanks for the kind words, everyone. It is quite good wine. Wish I knew more about it. I'm gonna give it a try. If it don't pan out, I've only got a little money in it.

 
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Old 04-04-2012, 07:04 AM   #9
Insomniac
 
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Apr 2011
Oxford, UK
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If it doesn't take off just add some fresh yeast, no need to have wasted any money. Or test the yeast with a little water and sugar to make a starter first.

 
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Old 04-04-2012, 08:01 AM   #10
janivar123
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Apr 2011
porsgrunn norway, lol
Posts: 552
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Test the yeast with a low gravety starter maybe 1.025 or so
If that work its a good chance you could make a starter and end up with some healty yeast
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