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Stabilizer Question??

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.)

Reply to
triplex
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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

Reply to
Dar V

Reply to
Greg Cook

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

Reply to
Ray

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