istr810m
Member
So, almost 3 years ago right before Thanksgiving 2017, I started a kit wine (bag o' fruit juice) cabernet (makes approximately 5 gallons). I did not use sulfites since my wife thinks the sulfites in wine give her a headache. Two weeks later, I took it from the primary fermenter and put it a glass carboy. I was wondering how I would be able to hold off another month, let alone 3 to 4 before tearing into it. Well, one month became 2 became 3 became 6 months which became a year, then 2 and now almost 3. Life happens. Well, my wife wants this off the counter top NOW.
I have done nothing to it except refill the airlock water which tends to evaporate and a few times the water has probably been drawn into the wine because of temperature/pressure changes. Whenever I have refilled the airlock, it does smell fruitty and not at all vinegary.
As you can see, it has been sitting on an impressive pile of dead yeast. I rubbed off the accumulated dust on the shoulder of the carboy to peer inside and their appears to be floating on the surface pinkish/whitish circles. Sorry if the photos do not show it well.
The wife has taken the kids to the beach for 4 days and I thought I would tackle this job this weekend.
So, considering the length of time sitting on dead yeast, the pink circles floating, and the lack of sulfites added, do you think it is worth bottling.
I can take other photos if necessary
I have done nothing to it except refill the airlock water which tends to evaporate and a few times the water has probably been drawn into the wine because of temperature/pressure changes. Whenever I have refilled the airlock, it does smell fruitty and not at all vinegary.
As you can see, it has been sitting on an impressive pile of dead yeast. I rubbed off the accumulated dust on the shoulder of the carboy to peer inside and their appears to be floating on the surface pinkish/whitish circles. Sorry if the photos do not show it well.
The wife has taken the kids to the beach for 4 days and I thought I would tackle this job this weekend.
So, considering the length of time sitting on dead yeast, the pink circles floating, and the lack of sulfites added, do you think it is worth bottling.
I can take other photos if necessary