I make Welches GrapeJuice wine and notice that I don't need to stabilize if
I refridgerate my carboys and slightly unscrew the cap so as to release
gases from further fermentation.....nothing has blown up as of late. Is
this method advised? Also, I consume my wine in four weeks and it is
rather good. Does another six months a year make that much difference? I
make strong wine and love the raw flavor. My friends rave about the
bottles I've given away. I don't pretend to be a serious wine maker I
just enjoy making my own homemade strong wine. (almost 4 cups sugar per
gallon.)


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Not really, but to each his own. I make a fair amount of wine from the
Welch's grape juice-it does taste much, much better at 1 1/2 yrs, if you can
wait that long. I can and I do, but that is what I prefer to do. For me,
the point of making wine at home is to make something I like and that
other's like. If you like what you're doing, then I'm not going to tell you
to do something different. I will tell you, that the wines do improve if
you let them age a bit.
Darlene

"triplex" > wrote in message
0...
> I make Welches GrapeJuice wine and notice that I don't need to stabilize
if
> I refridgerate my carboys and slightly unscrew the cap so as to release
> gases from further fermentation.....nothing has blown up as of late. Is
> this method advised? Also, I consume my wine in four weeks and it is
> rather good. Does another six months a year make that much difference? I
> make strong wine and love the raw flavor. My friends rave about the
> bottles I've given away. I don't pretend to be a serious wine maker I
> just enjoy making my own homemade strong wine. (almost 4 cups sugar per
> gallon.)
>
>
> -----= Posted via Newsfeeds.Com, Uncensored Usenet News =-----
> http://www.newsfeeds.com - The #1 Newsgroup Service in the World!
> -----== Over 100,000 Newsgroups - 19 Different Servers! =-----

On 7/5/04 10:46 PM, in article ,
"Dar V" > wrote:

> Not really, but to each his own. I make a fair amount of wine from the
> Welch's grape juice-it does taste much, much better at 1 1/2 yrs, if you can
> wait that long. I can and I do, but that is what I prefer to do. For me,
> the point of making wine at home is to make something I like and that
> other's like. If you like what you're doing, then I'm not going to tell you
> to do something different. I will tell you, that the wines do improve if
> you let them age a bit.
> Darlene
>
> "triplex" > wrote in message
> 0...
>> I make Welches GrapeJuice wine and notice that I don't need to stabilize
> if
>> I refridgerate my carboys and slightly unscrew the cap so as to release
>> gases from further fermentation.....nothing has blown up as of late. Is
>> this method advised? Also, I consume my wine in four weeks and it is
>> rather good. Does another six months a year make that much difference? I
>> make strong wine and love the raw flavor. My friends rave about the
>> bottles I've given away. I don't pretend to be a serious wine maker I
>> just enjoy making my own homemade strong wine. (almost 4 cups sugar per
>> gallon.)
>>
>>
>> -----= Posted via Newsfeeds.Com, Uncensored Usenet News =-----
>> http://www.newsfeeds.com - The #1 Newsgroup Service in the World!
>> -----== Over 100,000 Newsgroups - 19 Different Servers! =-----
>
>


If you are giving them away, I hope you are warning the recipients to keep
it chilled also. Do they know they are getting potential bottle bombs? I
think most people would not even think about this as a problem since they
are used to stable commercial products.

--
Greg Cook
http://homepage.mac.com/gregcook/Wine
http://homepage.mac.com/gregcook/aws

(remove spamblocker from my email)

If you are sweetening the end product and then bottling without stabilizing,
you have been lucky so far. One of these days you are going to have a bad
experience and someone may get hurt. Stabilizing is easy and cheap. You
really should start doing it.

As far as drinking it young, wine is ready when you like it. I particularly
like the Welch's white very young too.

Ray

"triplex" > wrote in message
0...
> I make Welches GrapeJuice wine and notice that I don't need to stabilize
if
> I refridgerate my carboys and slightly unscrew the cap so as to release
> gases from further fermentation.....nothing has blown up as of late. Is
> this method advised? Also, I consume my wine in four weeks and it is
> rather good. Does another six months a year make that much difference? I
> make strong wine and love the raw flavor. My friends rave about the
> bottles I've given away. I don't pretend to be a serious wine maker I
> just enjoy making my own homemade strong wine. (almost 4 cups sugar per
> gallon.)
>
>
> -----= Posted via Newsfeeds.Com, Uncensored Usenet News =-----
> http://www.newsfeeds.com - The #1 Newsgroup Service in the World!
> -----== Over 100,000 Newsgroups - 19 Different Servers! =-----