but beware; some people are alergic to sulfites. Sulfites are added
to almost all commercial wines. That's one of the advantages of home
winemaking; you don't have to add chemicals you don't want to your
beverages. There are many articles on the web about stopping
fermentation. Search and learn, then choose!
Enjoy!
Willum
--- Shannon O'Neil
wrote:
>
> I put mine in beer bottles. You gotta make sure it's
> pretty much done fermenting though cuz it could pop
> the top off your bottle if you keep it out of the
> fridge. Big sticky mess! I have tons of beer bottles
> and caps and such cuz I brew beer too. The problem
> with letting your wine sit outside the fridge is there
> may be some residual yeast that can continue to
> ferment and make it taste sour. The cold of the
> fridge will deactivate the yeast. You can add some
> chemical, can't remember what it is, which stops
> fermentation at the point you want. Someone will be
> able to tell you. Good luck
>
>
>
> --- Tom
>
> > After I let the wine clear do I still need to keep
> > in the frig? I put
> > it in canning jars after it is done fermenting.
> > Thanks Group!!!!
> > Tom
> >
> >
> >
> >
>
>
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ORGINAL POSTER: willum
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