Two Tricks on Bad Wine Experiences

Lggrant on 16/12/2016 - 13:07
Last edited 16/12/2016 - 13:09

Just thought I'd share two tips that worked fairly well to recover from a bad wine day.

1/. I bought the cheapest cask wine called Daybreak, and I couldn't drink it (some Daybreak varieties are OK, this was not).
So I experimented by running it through a Britta jug at least five time, it seriously improved it and saved 20 Lt from being tossed. I found 17 Lt of red wine is the upper limit per filter.

2/. I recently got Berri Traditional Red cask twice 'Best Before 16 & 17/Oct/17'. 3 out of 7 5Lt casks were off. Got stomach pain. So I pulled out a pressure cooker and boiled for two minutes. It definately sterilized the wine, and no tummy ache.
Using an open pan with a rolling boil for one minute minimum should work, and leave 60 or 70% of alc. From what I've read.
I had 9 Lts so didn't want to waste.

Food & Grocery

Comments

  • supnigs super skids on 16/12/2016 - 13:22
    +1

    Yeah.oxidized cheap wine makes to smoother tasting and not so sharp

    • mskeggs on 16/12/2016 - 13:31

      For nice wine we call it, letting it breathe.
      The second point makes no sense at all. Nothing harmful can be in cask wine (except the favour!) and off wine just slowly oxidises to vinegar. Boiling it won't do anything to reverse that process.

      • pais on 16/12/2016 - 13:58
        +1

        Boiling it won't do anything to reverse that process.

        Worse you'll just be reducing it and removing alcohol in the process. I don't doubt it tasted better as it would've been sweeter and syrupy.

        Though I don't really know what would cause one to go "oh yeah, let me just boil up this goon real quick" as opposed to just turfing it if it's rubbish, but I guess I'm just wasteful like that.

      • ggrant on 16/12/2016 - 15:10

        Weird I got food poisoning symptoms clearly. I assumed the wine was off like chicken can do. Boiled it and no probs. Alc. content is still there.
        I just read something backing up what you said which was it won't hurt you.
        So I don't know. But thanks for comment.

  • Damo76 on 16/12/2016 - 13:41

    Pretty sure you're boiling off most of the ethanol which is kinda the whole point of cheap wine I imagine. Ethanol boils at below 80C so it's coming out of the wine well before the wine reaches a rolling boil. Interesting that it still tasted good though. Very enterprising of you.
    Cheers

  • MeesusEff on 16/12/2016 - 13:59

    Doesnt boiling the wine kills off the alcohol content? In that case, I would reserve it as a 'cooking' wine if its flavour is ok.

    • ggrant on 16/12/2016 - 15:00

      I found a chart showing simmering for 15 mins reduces the wine to 40% of alc content during a study, as just one example. So cooking with it you don't necessarily loose the lot.

  • [Deactivated] on 16/12/2016 - 14:25

    oh that sounds like that chateau de cardboard.

    not sure if you realise but goon isn't known for it's exotic flavour

  • madseason on 16/12/2016 - 15:50

    I think the stomach pain was possibly just from the goon. Just embrace it.

  • [Deactivated] on 16/12/2016 - 15:54

    I've heard of people doing the jug filter trick with really cheap vodka before but never wine

  • dlf73 on 16/12/2016 - 16:07

    why not just get a dedicated fish tank with a pump so it will always be at room temp and constant airing.
    you will be the talk of the town……….
    Also, you have not advised how much you actually drank prior to getting ailments……..

  • retiredfeline on 16/12/2016 - 16:09
    +1

    I think the water filter costs more than the wine you "saved". Sure it wasn't the placebo effect?

  • bargainslut on 16/12/2016 - 16:45
    +1

    I also have a great trick, buy a decent bottle of wine and drink it:)

  • bluesky on 16/12/2016 - 17:59

    Could it simply be a mild case of sulfite sensitivity?

    Quoting this:

    Sulfites are generally found at higher levels in the cask wine than bottled wine, and are at much higher concentrations in white wine than red wine, which is preserved by natural tannins

    A mild case might explain why not all wines cause you problem.

  • marcusv on 16/12/2016 - 18:13

    The other option is to make sangria with it

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