HUH? Don't understand the question. What is an undrunk open bottle of wine? Never had one. BTW. Wife and I decant only about 30 minutes before supper. We will try the 6 - 24 hour this weekend. We normally drink a bottle a day, so our wine making process is now continuous. 24/7/365 now that we have joined the 'club"
Yeah after I sent the question I decided it was pretty silly.
I never tried adding glycerin, but now it seems common. When I went to LP's website, they also offer "Fermfast Dual Smooth". Any thoughts about one versus the other?
Never used it, and from the description I wouldn't use it. Not that it's a problem, but I age wines in barrels and/or with oak cubes and don't use liquid oak essence. Plus it's a lot more expensive than the straight glycerin I buy.
I think you are right about the airation and headspace. I decant to one of those wide bottomed decanters - it gets airation durimg the decanting aa well as a large airspace over the wine.
No. We occasioanly drink it over a few days. I don't remember going longer than 3 days though.
It lasts a few days.
My wine is typically left on the counter with the cork that I remove from the bottle for a few days because I open more than one at a time. I have noticed that it tastes better the next day.
Try it and see. This works for the heavier high tannin reds. I am not sure it works for lighter wines and white wines.
I’m not questioning the value of decanting, I do it myself for big reds. It’s the open wine bottle lasting a few days that seems a little far fetched
. Corks are for quitters after all.
I agree, I've never met a bottle of wine that 2 people couldn't finish.
I've tried the blender method to the horror of one of my guests, he wasn't impressed. To my memory, it was smoother than straight from the bottle. I've never decanted for 4 hours though. The closest I've been able to achieve is about 20 minutes uncorked. I was unable to resist the siren's call. I think it's worth another try though. You know, for science.
I'm definitely doing a blind tasting. Two bottles. One decanted and the other straight poured and blended.
Here are a couple things I have used. On the left is a drink mixer, battery powered. I just dip it in a glass of wine and pulse the start button a few times. It is very high rpm. On the right is a Venturi aerator. I usually put in on top of a carafe and pour a bottle through it. Both seem to work well, the Venturi a little better.
Fall 2021 I did two triple batches:
For a couple packs I will squeeze and wring out the bags. I used a press after wringing them out once and got about a 4-8 oz of wine. So you would have to determine if the press is worth it.
Today was FWK racking day for my Forte Cab/Zin. I was racking from the bucket to the carboy. I can now tell you what doesn't work. I took a colander, put it in a small food safe bucket, threw a sopping skin pack in and pressed it with a metal mixing bowl. The bowl was just slightly smaller than the colander. Fail!
