I have a question. I am new to wine beverages. I know that when you
open a bottle of wine, it will sour and turn like vinegar in 4 or 5
days.

I want to open a bottle of red wine like port or burgandy, add some
fruit juice, liquor and sugar to it and then re-cork it for future use.
Is there any way to keep it from turning bad??

I could add the fresh fruit juice to the mix at the time i re-open it
if that is a problem. But as far as the wine itself goes, how do I
keep it from going bad once I open the original bottle and re-cork
it.??

E-mail w/ any answers please.

Thanks.

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.

wrote in message
oups.com...
I have a question. I am new to wine beverages. I know that when you
open a bottle of wine, it will sour and turn like vinegar in 4 or 5
days.

I want to open a bottle of red wine like port or burgandy, add some
fruit juice, liquor and sugar to it and then re-cork it for future use.
Is there any way to keep it from turning bad??

I could add the fresh fruit juice to the mix at the time i re-open it
if that is a problem. But as far as the wine itself goes, how do I
keep it from going bad once I open the original bottle and re-cork
it.??

E-mail w/ any answers please.

Thanks.

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

wrote in message
oups.com...
I have a question. I am new to wine beverages. I know that when you
open a bottle of wine, it will sour and turn like vinegar in 4 or 5
days.

I want to open a bottle of red wine like port or burgandy, add some
fruit juice, liquor and sugar to it and then re-cork it for future use.
Is there any way to keep it from turning bad??

I could add the fresh fruit juice to the mix at the time i re-open it
if that is a problem. But as far as the wine itself goes, how do I
keep it from going bad once I open the original bottle and re-cork
it.??

E-mail w/ any answers please.

Thanks.