I’ve got a bottle of what was probably a very nice shiraz, but it was apparently stored upright or in an overly-warm spot by its previous owner who gave up alcohol after an edict from their doctor.
I took a sip, and thought “ick, it’s turned to vinegar!” but it’s not quite to the state of vinegar that could be used for making salad dressings.
How can I speed the process along? It’d be a shame to just dump it down the drain, like I did three other bottles that were truly and unspeakably corked. :sad:
To mother or not to mother seems to be a fairly evenly divided thought.
I’ll just try leaving the cork out of the bottle and standing it up in the back corner of a cabinet. Should be a nice dark and cozy place for the bacteria to do their thing.
Now I just have to remember that it’s back there and open, or I’ll have quite a mess. :eek: