Hi people, my name is Josef and I'm new to the group. Although winemaking is a super interesting subject until now I haven't practically made wine from scratch.
I have a question regarding making ready-made and bottled mulled wine. I bought ready-made full-bodied wine and the plan is to peel all the fruits and leave the wine infusing together with the spices for a week, maybe two. The wine will be kept in a fermenting container with a floating lid. Please note that here I do not want the wine to begin fermenting - should I use sulfites in this case?
The next process will be to pass the mixture through a colander and heat it up to 61 degrees celsius, so any growth is completely killed.
The question is, during the steeping process, what products should I use to stop the mixture from fermenting and for keeping it safe (prevent any other growths)?
I have a question regarding making ready-made and bottled mulled wine. I bought ready-made full-bodied wine and the plan is to peel all the fruits and leave the wine infusing together with the spices for a week, maybe two. The wine will be kept in a fermenting container with a floating lid. Please note that here I do not want the wine to begin fermenting - should I use sulfites in this case?
The next process will be to pass the mixture through a colander and heat it up to 61 degrees celsius, so any growth is completely killed.
The question is, during the steeping process, what products should I use to stop the mixture from fermenting and for keeping it safe (prevent any other growths)?