Comments on: What to do with unfinished bottles of wine http://terroir.winelibrary.com/2006/12/03/what-to-do-with-unfinished-bottles-of-wine/ A Wine Blog Dedicated To Terrior Fri, 25 Jul 2008 02:49:06 +0000 http://wordpress.org/?v=2.0.4 by: Tom C http://terroir.winelibrary.com/2006/12/03/what-to-do-with-unfinished-bottles-of-wine/#comment-181548 Mon, 20 Aug 2007 14:13:05 +0000 http://terroir.winelibrary.com/2006/12/03/what-to-do-with-unfinished-bottles-of-wine/#comment-181548 Jim- Seems like good advice - I'm going to start another batch based on these guidelines... TOM CIOCCO Jim-

Seems like good advice - I’m going to start another batch based on these guidelines…

TOM CIOCCO

]]> by: JimKay http://terroir.winelibrary.com/2006/12/03/what-to-do-with-unfinished-bottles-of-wine/#comment-175972 Sat, 18 Aug 2007 00:05:55 +0000 http://terroir.winelibrary.com/2006/12/03/what-to-do-with-unfinished-bottles-of-wine/#comment-175972 "keep any openings plugged" I should have said "lightly plugged" with cotton so that air can get in. “keep any openings plugged”
I should have said “lightly plugged” with cotton so that air can get in.

]]> by: JimKay http://terroir.winelibrary.com/2006/12/03/what-to-do-with-unfinished-bottles-of-wine/#comment-175968 Sat, 18 Aug 2007 00:04:34 +0000 http://terroir.winelibrary.com/2006/12/03/what-to-do-with-unfinished-bottles-of-wine/#comment-175968 Great topic - rather then use bread and hope for the right bacteria to get into you container, add some purchased wine vinegar with active culture, or buy a starter culture. eBay has them as will stores that sell wine home winemaking supplies. Sulfites in white wine and too high alcohol levels in any wine can inhibit bacteria, so it is not a bad idea to cut the wine by up to a third with bottled water (don't want chlorine to get in) before adding to your vinegar mother. No need to top up the container, but keep any openings plugged or you'll get numerous fruit flies floating on your vinegar. Great topic - rather then use bread and hope for the right bacteria to get into you container, add some purchased wine vinegar with active culture, or buy a starter culture. eBay has them as will stores that sell wine home winemaking supplies.
Sulfites in white wine and too high alcohol levels in any wine can inhibit bacteria, so it is not a bad idea to cut the wine by up to a third with bottled water (don’t want chlorine to get in) before adding to your vinegar mother.
No need to top up the container, but keep any openings plugged or you’ll get numerous fruit flies floating on your vinegar.

]]> by: Tom C http://terroir.winelibrary.com/2006/12/03/what-to-do-with-unfinished-bottles-of-wine/#comment-89564 Mon, 09 Jul 2007 14:44:53 +0000 http://terroir.winelibrary.com/2006/12/03/what-to-do-with-unfinished-bottles-of-wine/#comment-89564 Hi Sharyn- It seems like the barrel is the problem...now clearly vinegar can and is aged in wooden barrels, but I think that keeping them topped up might be crucial, but honestly, I'm not sure. My advice is to just leave it in the glass if you haven't had mold problems previously...good luck. TOM CIOCCO Hi Sharyn-

It seems like the barrel is the problem…now clearly vinegar can and is aged in wooden barrels, but I think that keeping them topped up might be crucial, but honestly, I’m not sure. My advice is to just leave it in the glass if you haven’t had mold problems previously…good luck.

TOM CIOCCO

]]> by: Sharyn http://terroir.winelibrary.com/2006/12/03/what-to-do-with-unfinished-bottles-of-wine/#comment-87685 Sun, 08 Jul 2007 21:15:10 +0000 http://terroir.winelibrary.com/2006/12/03/what-to-do-with-unfinished-bottles-of-wine/#comment-87685 I have a successful crock with mother and vinegar. I transfered this vinegar to a 2.5 gal new french oak barrel for aging. Within two months I had a thin floating mother edged with green mold. I threw every thing outand scrubed barrel with hot water and again filled halfway with vinegar from glass crock. Within one month there was a small thin powdery film on barrel side above the vinegar line. What's happening? Is this harmful mold So I need to dump and start over again. I have a successful crock with mother and vinegar.
I transfered this vinegar to a 2.5 gal new french oak barrel for aging.
Within two months I had a thin floating mother edged with green mold.
I threw every thing outand scrubed barrel with hot water and again filled halfway with vinegar from glass crock.
Within one month there was a small thin powdery film on barrel side above the vinegar line.
What’s happening? Is this harmful mold So I need to dump and start over again.

]]> by: Jeff http://terroir.winelibrary.com/2006/12/03/what-to-do-with-unfinished-bottles-of-wine/#comment-6787 Thu, 03 May 2007 11:21:50 +0000 http://terroir.winelibrary.com/2006/12/03/what-to-do-with-unfinished-bottles-of-wine/#comment-6787 OK but I am starting another batch with a different bread. Median temperature is about 70 I guess this is why I am not a scientist. Cheers OK but I am starting another batch with a different bread. Median temperature is about 70
I guess this is why I am not a scientist.

Cheers

]]> by: Tom C http://terroir.winelibrary.com/2006/12/03/what-to-do-with-unfinished-bottles-of-wine/#comment-6092 Tue, 01 May 2007 14:31:44 +0000 http://terroir.winelibrary.com/2006/12/03/what-to-do-with-unfinished-bottles-of-wine/#comment-6092 Jeff- Dude, I just don't know...still too cold maybe..let it go...as long as it doesn't get moldy, you've still got a chance...keep us posted. TOM CIOCCO Jeff-

Dude, I just don’t know…still too cold maybe..let it go…as long as it doesn’t get moldy, you’ve still got a chance…keep us posted.

TOM CIOCCO

]]> by: Jeff Heffner http://terroir.winelibrary.com/2006/12/03/what-to-do-with-unfinished-bottles-of-wine/#comment-6079 Tue, 01 May 2007 01:40:56 +0000 http://terroir.winelibrary.com/2006/12/03/what-to-do-with-unfinished-bottles-of-wine/#comment-6079 Tom I have tried the bread in the wine, I used Balthazars bread, One white and one red, but for 5 weeks now all i have is a grey looking piece of bread in each container. The room is a constant 65 to 70 degree area, stainless container, topped with cheesecloth. Has anyone here actually got one started???? I will keep trying Jeff Tom I have tried the bread in the wine, I used Balthazars bread, One white and one red, but for 5 weeks now all i have is a grey looking piece of bread in each container. The room is a constant 65 to 70 degree area, stainless container, topped with cheesecloth. Has anyone here actually got one started????

I will keep trying
Jeff

]]> by: Tom C http://terroir.winelibrary.com/2006/12/03/what-to-do-with-unfinished-bottles-of-wine/#comment-2770 Thu, 12 Apr 2007 15:15:32 +0000 http://terroir.winelibrary.com/2006/12/03/what-to-do-with-unfinished-bottles-of-wine/#comment-2770 Pete- I think that part of the problem is that the wine has too much exposure to the air, which allows any king of spores that are floating around in the air to settle right in and get to work. The ceramic part is good, but you need to get a vessel that has a cover, but not one that seals air-tight. Also, you might have used too much bread - when you re-start, a piece of the white "flesh" (no crust) about the size of a walnut should do it...also remember, a warmish place is best - but not too warm either...I think this batch got off to bad start because it was initially too cold...Keep at it, and keep us posted as well. TOM CIOCCO Pete-

I think that part of the problem is that the wine has too much exposure to the air, which allows any king of spores that are floating around in the air to settle right in and get to work. The ceramic part is good, but you need to get a vessel that has a cover, but not one that seals air-tight. Also, you might have used too much bread - when you re-start, a piece of the white “flesh” (no crust) about the size of a walnut should do it…also remember, a warmish place is best - but not too warm either…I think this batch got off to bad start because it was initially too cold…Keep at it, and keep us posted as well.

TOM CIOCCO

]]> by: Pete D http://terroir.winelibrary.com/2006/12/03/what-to-do-with-unfinished-bottles-of-wine/#comment-2757 Wed, 11 Apr 2007 22:47:55 +0000 http://terroir.winelibrary.com/2006/12/03/what-to-do-with-unfinished-bottles-of-wine/#comment-2757 So I did leave it for another week and a half while on vacation. What I came back to was pretty disgusting! The sponge got a little bigger, all of the wine got soaked up, and we had some SERIOUS mold growing on top. The bowl was an open faced mixing bowl (ceramic). I'm going to give it another try...different bread, different wine, different place. Down but not out.... So I did leave it for another week and a half while on vacation. What I came back to was pretty disgusting! The sponge got a little bigger, all of the wine got soaked up, and we had some SERIOUS mold growing on top.

The bowl was an open faced mixing bowl (ceramic). I’m going to give it another try…different bread, different wine, different place. Down but not out….

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