Long Term Stability of Whites
- Thread starter ibglowin
- Start date
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No, I have not contacted Mosti.....
Wade, you want me to turn my wine into a "Sports Drink"!
Wade, you want me to turn my wine into a "Sports Drink"!
Actually I don't think spicing a wine with ginseng would be too far fetched. I use the 7 liter wine kits, such as Island Mist and Spagnols Vino Del Vida lines, to make pyments by adding lots of honey to it. I have spiced several of these during fermentation with things like lemon and orange peel, cardamom, anise pods, and ginger. Spicing with ginseng would be similar to spicing with ginger.
Pudding meet proof.......
One of these things is not like the others........
MM Pinot Grigio on the left. Approx ~ 18 mo old
CC Showcase Riesling in the middle. Approx 3 mo old
MM Aussie Sauv Blanc on the right. Approx 13 mo old.
All bottles are clear with no added color in the glass. The backside of the label is pure white.
One of these things is not like the others........
MM Pinot Grigio on the left. Approx ~ 18 mo old
CC Showcase Riesling in the middle. Approx 3 mo old
MM Aussie Sauv Blanc on the right. Approx 13 mo old.
All bottles are clear with no added color in the glass. The backside of the label is pure white.
