Quote:
Originally Posted by chette777
go ahead and leave it sealed just remove it from teh refer. I had a hermeticaly sealed bottle of grape juice for two years at room tempratures (Philippine room temps are warmer) later when I opened it it taste like wine not juice it had fermented and its alcohol rate was very low. it was still drinkable but it didn't taste like grape juice any more it taste like red wine. so see you can argue all you want I know I am right by virtue of experience.
by the way most grapes carry their own yeast on their skin. it cannot be fully removed so even small mounts get into the juice. I made wine both organic and commercial in my BC days.
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When the grape juice is boiled, it kills the yeast. even the yeast that was on the skin.
As to your bottle of grape juice, it was probably not boiled and had some air in the bottle. If all air is exhaled from the bottle, historians record it will not ferment. I will believe the historians who saw the preservation processes followed first-hand.
The fact that the juice was boiled and put into containers while the temperature was still above 176° and the air completely removed from the container prior to its being sealed ensures it will not ferment.
I have corresponded with chemical scientists who have verified that this ensures the arrest of fermentation. If there is no active yeast present (there isn't, it was killed during the boiling process), the wine cannot ferment.