Re-corking wine; making it last

Put it in the freezer, freeze it solid and thaw when you are ready to drink it - Warning - it may start to referment if you don't drink it up real soon unless you added enough alcohol to prevent the yeast from starting back up.

Or - add Potassium Sorbate and the right amount of SO2 to prevent renewed fermentation -

Or - nuke it in the microwave to a high enough temperature to kill the yeast.

The last solution is not very elegant - perhaps the first one isn't either but, what the heck, they may work.

Wine turning to vinegar is a sign of poor sanitation and bad storage. First it has to be infected with mother of vinegar and then it has to be left exposed to air for a long time. I have had wine turn to vinegar if I opened it, drank part of it and then put it back and forgot about it for many months. It does take months to make vinegar.

You are probably confusing vinegar with oxidation. If you open a bottle and expose it to air for a period of time it will oxidise which is an entirely different taste. You are often told to let your wine breath for a period of time (30 min. to a few hours) before drinking. This allows a bit of oxidaton which may help some wines. Too much is generally bad.

If you work quickly and do not expose your wine to air for an extended time (less than 30 min.) you should have mo problem with oxidation. This is especially true if you add a reasonable about of k-meta which inhibits oxidation.

But do reallize that if you add fruit juice you may introduce something that will seddel out or even cause a haze in you wine.

Ray