Hello, I am biochemistry grad who decided to try my first batch of wine (Pinot noir). I made an extremely careless mistake with one of my carboys, I forgot to put water into the airlock. Since December, 100 lbs of Pinot grapes have been fermenting without water in the airlock stopper. I never even noticed I had made the careless mistake until today when I went to rack the wine.
I have made a couple calls to my favorite homebrew stores. My most trusted store told me as long as I don't have the vinegar smell or oxidation color the wine should be fine. The second store told me there is a strong chance I have oxidation damage. Both stores told me there was still a possibility I could of had so much CO2 I could be fine (but after five months??!!).
I don't know what to do because there is no suggestion of oxidation color and the wine smells and tastes fine with no clear evidence of oxidation damage. I am most worried about bacteria from the oxidation and/or oxidation damage. I am thinking about finding Tollens reagent online and testing for acetaldehyde.
Anyone have any suggestions? Is my wine ruined?
I have made a couple calls to my favorite homebrew stores. My most trusted store told me as long as I don't have the vinegar smell or oxidation color the wine should be fine. The second store told me there is a strong chance I have oxidation damage. Both stores told me there was still a possibility I could of had so much CO2 I could be fine (but after five months??!!).
I don't know what to do because there is no suggestion of oxidation color and the wine smells and tastes fine with no clear evidence of oxidation damage. I am most worried about bacteria from the oxidation and/or oxidation damage. I am thinking about finding Tollens reagent online and testing for acetaldehyde.
Anyone have any suggestions? Is my wine ruined?