Ingredients storage.............

[fatbloke]

I've found that Chenin Blanc grape concentrate makes for excellent back sweetening with traditional meads.

The problem is, that so far, the only way I've found that I can get it, is as a Kenridge kit. Which if fine, except that I don't really want to use it all at once, I'd like to be able to store some of it.

Can anyone suggest ways of storing some of the grape concentrate, so that it won't degrade/oxidise etc please ???

regards

jtfb

[lockwood1956]

Yes....

once you have removed the amount you want from the plastic bladder, simply squeeze to expel the air from the bladder, and pop the top back on and refrigerate it....no airspace = no oxidisation.

[fatbloke]

Yes....

once you have removed the amount you want from the plastic bladder, simply squeeze to expel the air from the bladder, and pop the top back on and refrigerate it....no airspace = no oxidisation.

Oh, Ok.

I don't suppose you've any idea how long I might be able to get away with that do you Bob ???

Not thinking too long, but while I suspect that "they" would pack the juice with some sulphite of some sort, perhaps a crushed campden or two might help increase the life ???

regards

jtfb

[lockwood1956]

Or you could freeze it?

maybe in 250ml pet bottles

[Cellar_Rat]

Or you could freeze it?

maybe in 250ml pet bottles

Yeah I was thinking along the same lines. When you open it, divide it up into many small pet bottle and freeze - then use as required.

[rjb222]

All wine kits have date codes on them. this is so brewers know when these kits are best before date is. Each manufacturer has it's own coding system. These dates are so a wine kit is not oxidized when you make it. The bladders in these kits transfer oxygen hence the kits oxidization over time. The more concentrated the juice in a kit the slower the process happens the longer the shelf life of the kit. Refrigeration slows this effect. I would think the bottles and freezing would be the preferred method.