Storing opened wine kit

Other Fermentables
1

I recently bought a wine kit to make some pyment and to add to a batch of Saison. I think I will still have a fair amount of must left over after those two batches, and I was wondering how long it could be stored safely before I use the rest. Ideally, I’d like to hold onto it for a few months so if the Saison works out well I could brew a second batch of it once it kicks. If it’s only a matter of days or weeks I’ll have to find another use for it - either to ferment normally as wine or maybe in a lambic-esque sour.

Anyone have any thoughts? Would it be adviseable to sulfite it prior to storing?

2

Can’t you freeze it? Its basically grape juice right?

3

My first thought is to freeze as well. Those wine kits can be large, so might take a good amount of freezer space.

4

If its going to be as cold in RI as in Mass for the forseeable future there’s always outside.

5

If I froze a gallon or so of this, I’d have to throw out hops to make room. Other suggestions?

6

Sorbate and hope for the best?

7

A massive sulfite dose plus refrigeration would likely work. Any idea on the solid content of the wine syrup?  Is it thick like malt extract?  If so, the pH and sugar content would likely stop a spontaneous fermentation and the sulfite and refrigeration are insurance policies plus the sulfite is an antioxidant.

You might have to add your wine syrup to fermenting beer over a couple of days so that the sulfite dissipates rather than stopping the fermentation.

8

Freezing seems like the only fool proof and quality preserving way to go. If you divided a gallon into quarts could you cram it in? Friends? And seriously it would be good outside until at least the end of February. This reminds me: My wild grape saison came out great, thanks for the Nelson Sauvin tip Eric.

9

no not syrup…pours just like juice from the store jug.

10

If it is concentrated I think it would last long in the refrigerator. Or you could ferment it, then blend with finished Saison later.

11

[quote]Or you could ferment it, then blend with finished Saison later.
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This sounds like the best way to go, if you can’t freeze. It’s not just fermentation that you need to arrest. That stuff will oxidize, too, giving a pruny flavor. Using Kmeta in quantities sufficient to halt fermentation and oxidation for any length of time will likely give a brimstone flavor to whatever you do later. I have heard that sorbate can give off flavors (like geraniums, whatever they taste like), so have never used it.

12

Ferment seems like the way to go.  You could ferment the concentrate or dilute and then ferment.  I would tend to ferment the concentrate or partially dilute the concentrate so that there is a lot of sugar left to be fermented by the saison yeast.

Edit:  I would use a non-killer wine yeast for the fermentation so there is no chance of the wine yeast taking over the saison.  There are some possibilities of getting interesting other flavors by selecting a wine yeast.

13

Another option might be to ferment the must with 3711 to keep a similar flavor profile.

I’m starting to lean towards using it up right away the more I think of it. I’m thinking to start a lacto fermentation first on some pale wort, then pitch Sacch and some Orval dregs with the must.

14

That sounds pretty interesting. And tasty.

15

Glad it worked out for you!

16

This seems like the best and most fun option I’ve heard.