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+--- Thread: Black Currant Wine (/thread-17671.html)
- bobklompstra - 12-31-2000
I made 20 gallons of wine in June 2000. It is still working at this time. I would like to use it for a wedding in April. Is it possible to stop the wine now so I can bottle on the end of March. The wine is dry enough for my taste now.
- Thomas - 01-01-2001
Fermenting for seven months! I would be surprised if it is drinkable.
- Wine Newbee - 01-16-2001
Actually I have the same question. I have been making an apple cinnamon, honey wine using a half batch of Champaign yeast. And yes after nine month of fermentation, and aging in the bottle it is very drinkable. In fact I took first place in the fruit wine division, and gold medal over all for two years at the county fair. Admittedly these aren't world renowned critics, but I beat out full production wineries with my home brew. My question is the same, but my guess would be their would need to be some sort of filtration, and or pasteurization, either chemical, or otherwise in order to set the wine so it could be stored. Out of fear of poisoning, I leave my fruit wines refrigerated most of the time. Next trip to Napa, I might just ask at the wineries, how they might do it with out effecting the overall flavor.