I make a yearly batch of apple & always keep a gallon in the kitchen
for cooking. Screw top glass jug, takes me 6-8 months to empty & then
the one in the basement comes out & by the time thats empty, the next
batch is ready. The old guy that just sold one of our local winerys
told me that "under cork" it can be kept for up to 2 years. I'm
assuming that means as long as it's sterile. Never had a problem.
Jalepino wine may even stretch the 2 yr limit as I use a jalepino &
habenero "tea" to keep the bugs off my pepper & tomato plants & the
capcasen could kill bacteria as well. Good luck.