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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