Nick Cassaro wrote:

> In article >,
> "Paul E. Lehmann" > wrote:
>
>> Nick Cassaro wrote:
>>
>> > My family has been making wine for generations and unfortunately all
>> > we have to show for it is some of the world's strongest vinegar. The
>> > wine we make is all I'll drink (if I'm at a restaurant I feel like I'm
>> > drinking grape juice) but it has a year's shelf life and then it's
>> > just a memory. My Uncle and I have wanted to experiment with
>> > preservatives for a long time, but my Father is in charge of the
>> > "operation" and is vehemently opposed to it. I think he would perhaps
>> > be more willing if I were able to present him some facts. Is it
>> > possible to add preservatives to one bottle or must they be mixed in
>> > with the entire barrel? Also, we make mostly (red) Zinfandel, what
>> > should we use?
>> >
>> > Thanks in advance.
>>
>> Is the wine made or stored in a barrel?
>> Are you using the same barrel each year?
>> Do you keep the barrel topped up?
>> If you are using an infected barrel, that may be your problem.
>
> The barrel we use is not infected, and for a year the wine is delicious.
> After a year, however, it starts to become vinegar as all wine naturally
> does. I was just curious as to which preservatives should be used, how
> much of them, when, etc. etc. to keep at least one bottle from every
> year.

Are you bottling the wine from the barrel or simply pulling enough out
occasionally as needed? If you are just pulling out from barrel as needed
and not topping up the barrel and after a year your wine is vinegar, then
you DO have an infected barrel.

Consider sulphiting your wine. The link below is one of the best on the
topic.

http://members.tripod.com/~BRotter/SO2.htm