Another Great Wine Selection Article

Store Wine with Vacuum Storage

If you drink wine you may recognize this issue. You drink half a bottle after entertaining guests or family. After the guests leave or you are done with dinner you re-cork the bottle of wine. Four days later when you go back to drink the left over wine you find that the delicate aromas and flavors are gone and that the wine is about half as good as it was on the first day. Vacuum Wine Storage may be an easy simple solution to your problem.

While it is easy to see why you'd want to just pop the cork back into the bottle and stick it in the refrigerator to store your left over wine I'm going to show you why you will change your mind after this. First and foremost most wines lose many of their flavors and aromas just after 2 days of opening. While the wine cork itself offers a little protection from oxygen getting back into the wine the bad news is that oxygen has already entered the wine which in turn begins the spoiling process. That means by this time your wine is already not as good as the first glass and no longer as fresh. I don't know about anyone else but I only like to drink and eat the freshest wines and foods. Call me picky but thats what I enjoy about what I consume;freshness.

The best two ways to properly reseal and store your wine are very simple solutions but be prepared to spend a small amount of money. The first way a vacuum wine pump. A vacuum wine pump which you may have already guessed pumps the left over oxygen out of your wine. The easiest to use and best model is a Vacu-Vin Concerto Wine Saver which will cost you about $20. Not bad considering the it will keep your wine fresh for about an extra week, so in total about 10 days. You simply pump the air out of the bottle until the unit provides an audible click to let you know when the perfect vacuum level has been reached then place the vacu-vin bottle sealer on the top and place the bottle back into the refrigerator.

The second way and my favorite way is to use the Metrokane V-1 Decanter. The Metrokane V-1 Decanter is a great tool because it combines a decanter with a vacuum sealer and sells for about $79. The decanter itself is a lead free crystal and sleek in design. Its use is simple and it decants the wine which allows aeration for the best flavor as well as vacuum sealing when you are done. First you pour your wine into the decanter straight from your wine bottle to aerate the wine which starts the decanting process. After your wine has aerated 20-30 minutes serve it to you or your guests. When done drinking the wine you simply pump out the oxygen with the vacuum pump it comes with and place the sealing stopper into the decanter bottle and refrigerate. Its that easy to preserve your wine for up to two weeks. This particular product is my favorite not only due to the fact that its easy to use and store and relatively inexpensive but they also offer a 5 year warranty on the product. Since I have been using vacuum sealing for my wine I will never go back to just plunging a regular cork back in the bottle. The ultimate in freshness is easy and affordable and once you have the vacuum sealers they last for years. You only need one vacuum sealer unless you plan on opening and consuming more than one bottle of wine at a time.

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A Short Wine Selection Summary

Store Wine with Vacuum Storage


If you drink wine you may recognize this issue. You drink half a bottle after entertaining guests or family. After the guests leave or you are done wi...


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White Zinfandel

Labels: Elderberry Wine | Fine Wine

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Today's Sparkling Wines Article

Selecting the Right Ingredients for Home-Made Wine

Tips for choosing the best home-made wine ingredients:

Fruits must be ripe, but not over-ripe. A few shriveled grapes or black currants are unlikely to harm a brew. In the case of larger fruits such as plums, the doubtful ones should be taken out.

The choice of roots (beetroot, parsnips, etc.) for wine-making purposes should not be dismissed so readily. The best, (or even the only) roots suitable for wine-making are those that are old and shriveled. Parsnips that have been stored throughout the winter or left in the soil are at their best for our purpose in March, as are old potatoes purchased in June when the new ones are coming in. They are ideal if they are well shriveled and/or sprouting. (Be sure to break off the roots before using them.)

These old roots contain less starch than the fresher ones, and we do not want starch in wines because it slows down the clearing process. Besides this, when old roots are used, they flavor the wine less, and it is not in the least bit earthy.

It is a mistake to believe that using additional ingredients, (such as less water, or more sugar/yeast), than is indicated in the recipes, will produce a more potent wine. The strength of wine is decided by the volume of alcohol in which the yeast can live and continue to do its work, and not on the quantity of any ingredients. Too much sugar makes the wine far too sweet. More yeast makes no difference at all, simply because it cannot make more alcohol than it can live in. Age makes very little difference to the alcohol content of wines. Too many ingredients will produce a liquid of too high a specific gravity and a liquid containing too many solids per part of water, (in other words a liquid which is too thick) and this will take a very long time to clear.

Because of this, you should never use more ingredients than the recipe indicates.

About Straining:

Fine muslin is best for straining mixtures produced when making root wines. Tie one piece on the tub - allowing sufficient sag - and place a second piece over this.

This top piece containing the solids can be lifted off without letting them fall into the brew. Jelly bags or similar things made of suitable material are needed for fruit juices, as will be seen in the recipes.

About Sugar & Yeast:

You should always use white sugar, and make certain that all the sugar is dissolved before adding anything (like wheat or raisins) to the brew. If all the sugar is not dissolved, the yeast might not ferment properly & some of the sugar could settle in the form of syrup and be left in the lees when they are thrown away. As a result of this, the wine could turn out quite sharp. With a lot of other ingredients in the brew, it is quite impossible to tell whether all the sugar is dissolved or not.

Baker's yeast is all we need during this stage. This can be purchased at your local bakery. Yeast is added at the rate of one ounce per 1, 2 or 3 gallons.

Do not add the yeast too early...as a temperature well below boiling point will destroy the yeast organism and fermentation will not take place.

About the Author

James Wilson owns & operates www.e-homewinemaking.com, a site providing wine-making tips, tricks and techniques. If you're interested in making your own wine, visit www.e-homewinemaking.com today and sign up for the FREE wine-making mini-course!

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Wine Tasting - Is It Really An Art?


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Wine tasting.
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Labels: Elderberry Wine | Fine Wine

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