sirden1959
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- Joined
- Oct 21, 2009
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Hi all,
last fall I made some wine, orange banana wine, as well as a black sweet cherry wine, locally known as Flathead Cherry's.
Wine taste good the Orange almost ready to bottle,,, the cherry needs more time. BUt as the tempter has risen in my so call celler,, from a cool 50 to around 62 F. I have noticed off gassing, Small bubbles flowing to the top, the wine smells good, and hmmm taste good to,,, Should I just keep them racked until it stops or take other action?
Second curiosity...
Well when I make my wine, and place the freshly fermented wine I will place the wine in, glass jugs 5 gallon, 3 gallon, 1 gallon jugs,,, what ever it fills, but instead of pouring the left over's out, I find wine bottle with those up with the remaining wine to rack them in those. As you keep reracking and aging when you finally have the wine clear and were it needs to be,,, can you just cork it, label it in the same wine bottle?
last fall I made some wine, orange banana wine, as well as a black sweet cherry wine, locally known as Flathead Cherry's.
Wine taste good the Orange almost ready to bottle,,, the cherry needs more time. BUt as the tempter has risen in my so call celler,, from a cool 50 to around 62 F. I have noticed off gassing, Small bubbles flowing to the top, the wine smells good, and hmmm taste good to,,, Should I just keep them racked until it stops or take other action?
Second curiosity...
Well when I make my wine, and place the freshly fermented wine I will place the wine in, glass jugs 5 gallon, 3 gallon, 1 gallon jugs,,, what ever it fills, but instead of pouring the left over's out, I find wine bottle with those up with the remaining wine to rack them in those. As you keep reracking and aging when you finally have the wine clear and were it needs to be,,, can you just cork it, label it in the same wine bottle?