Alder Burns wrote:
But really, how hard can it be? People have been doing this for what, 7000 years or so? It even happens all by itself, as you'll smell if you're ever around a muscadine vineyard with a lot of overripe fruit. I guess one thing we moderns often forget is that when wine "fails" it often turns into vinegar, and in ancient times at least vinegar was almost as useful as wine, for pickling, etc.
Alder Burns wrote:I've definitely used carboys and airlocks from jugs of wine that had gone to vinegar again for wine with good result. They just got a rinsing and then a good scalding with boiling water and a few hours in the sun.....
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