Wine must

[Whamolagan]

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.

[BlackDuck]

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.

[mashani]

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?

[Whamolagan]

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.

[BlackDuck]

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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[Whamolagan]

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.

[Inkleg]

I vote shotgun option.