So I know Sangria doesn't exactly go under wine making but I haven't found any answers on the web! I figure this forum is my best bet. I've found some answers here (like which factors might effect fermentation) but I haven't come across someone who's bottled sangria long-term.
My mom and I want to make and bottle some sangria for gifting/selling to our close friends. We want to make a relatively big batch but before we do that we want to make sure all of our batch isn't going to go bad.
Does anyone know how long a Sangria might last if it's been bottled? It's usually a drink that's consumed fresh. We would obviously remove the fruit and strain it but are there any other factors that may cause it to ferment quickly? Like the added sugar?
Also, should we hold back on adding the ginger ale? Or should we find champagne bottles to bottle them in?
We're not using a kit or anything. We want to to make it using my mom's recipe (The recipe has red wine, guava juice, ginger ale, and sugar).
Any other factors/potential problems we might have would be greatly appreciated!!
My mom and I want to make and bottle some sangria for gifting/selling to our close friends. We want to make a relatively big batch but before we do that we want to make sure all of our batch isn't going to go bad.
Does anyone know how long a Sangria might last if it's been bottled? It's usually a drink that's consumed fresh. We would obviously remove the fruit and strain it but are there any other factors that may cause it to ferment quickly? Like the added sugar?
Also, should we hold back on adding the ginger ale? Or should we find champagne bottles to bottle them in?
We're not using a kit or anything. We want to to make it using my mom's recipe (The recipe has red wine, guava juice, ginger ale, and sugar).
Any other factors/potential problems we might have would be greatly appreciated!!