BeerBorg

OK you wine makers out there, I need an answer. How long is wine must viable for in a sealed container? I found a bunch on my excursion to houston.

Was it fresh, and kept cold? If, so, I think you've got a couple of days as long as you keep it cold. I used to buy fresh juice that was kept cold. I know it's a little different than must, but I would go pick it up, and get the yeast in it as soon as I got home. I don't know for sure, but I wouldn't think that must is much different than juice if it's fresh and kept cold.

Taste it.

If its not sour, even if you are worried about bugs, you can just heat it up to 170-180 and hold it there for a while, then cool and pitch yeast.

Why not? You shouldn't get pectin haze unless you boil it right?

I don't want to open it up, i don't plan on using it. I was wondering if it is sell-able. I know nothing about vinting wine. There is a bunch of winemaking stuff at the house I am cleaning up. All brand new stuff. The date on the must is 2013 that it was made.

Whoa. That changes everything. If your not going to do anything with it, I would dump it if it's that old. I wouldn't sell that.

But check it first, it may have already naturally fermented out, or changed to vinegar. Should be an interesting surprise!!


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That answers my question. I will dump it in the pool that I am draining to dilute it. Maybe take it in the back forty and shoot it with a shot gun.

I vote shotgun option.