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The only way to know if the temperature had an affect is if you did an A/B test (assuming you drank everything that was originally in the fridge and then replaced with what was not). It could be that it's just the additional time that made it better and not temp. Next time I would do the actual...

I realize I'm a little late on this, but the best port style fruit wines we've made, we did not fortify; we force fed it sugar to 18% to 20% until the yeast died out. We made a few with cheap brandy, then tried everclear, and both add flavors that over time didn't really gel with the flavor...

I think it is very possible to make an interesting drinkable fruit wine that will last that long. It probably won't peak at that age, but as long as it doesn't spoil it could still be "fun" to drink. I think a healthy dose of kmeta, tannin to give some structure (and everything you can squeeze...

Wow. Agree with RPH Guy on everything, but it might be tough to figure out what "adequate" is for 25 year old fruit wine. Very few grape wines are able to go that long, so a fruit wine will be a challenge. You might want to add a little tannin as well, just for some more structure. Something to...

I registered specifically to dispute what has been stated by some on this thread. I disagree that anything other than malted barley makes beer. There are plenty of other beers made around the world from other grains like sorghum, teff, rice, etc. I understand the reaction some are having because...