2007-01-06 00:13:11 · 6 answers · asked by v_bird26 3 in Food & Drink ➔ Beer, Wine & Spirits
can't hurt. give it a try.
2007-01-06 00:15:28 · answer #1 · answered by Kogetsu 3 · 0⤊ 1⤋
I would recommend making it into vinegar.
Making vinegar is surprisingly easy. The most important component is patience, because good vinegar takes about two and a half months to develop. To begin, you'll need an earthenware crock with a high-quality plastic or wood spigot, red wine, water and a live starter, often referred to as a mother. The chemical reaction that takes place between the mother and the wine produces vinegar.
A vinegar mother is a fascinating thing to behold. It can be a smooth, gelatinous disk or a leathery veil that ends up sitting atop the liquid inside the crock undisturbed while it does its work. Eventually, the mother layer becomes quite heavy and sinks to the bottom, and another layer takes its place on top. After many batches, the bottom layers stack up, creating an expired blob of useless mothers that needs to be removed.
Basically, there are two ways to go about finding a good mother: get one from a friend who makes vinegar or purchase one from an outfit that sells wine- and beer-making supplies.
This could be a lot of fun. A great science experiment if you have children!
2007-01-06 00:22:12 · answer #2 · answered by Lauretta R 3 · 0⤊ 1⤋
But, the varying temperatures will affect the wine to some degree. Whether or not you can taste the difference is another thing.
2007-01-06 00:39:09 · answer #3 · answered by david 2 · 0⤊ 0⤋
If unopened, it will be absolutely fine. Please see my past answers regarding wine and Champagne storage for further details.
2007-01-06 00:29:09 · answer #4 · answered by Anonymous · 0⤊ 0⤋
yes, if you drink responsibly
2007-01-06 00:23:47 · answer #5 · answered by counterfactual 1 · 0⤊ 1⤋
"It's dead Jim."
2007-01-06 00:20:39 · answer #6 · answered by Robb 5 · 0⤊ 0⤋