Post #793900 by donhonyc on Tue, Mar 19, 2019 7:53 PM

On 2019-03-19 06:54, AceExplorer wrote:
Freeze your remainder in plastic bags with as little air as possible. Or, before freezing, flush the air out of your container with nitrogen, as wine drinkers sometimes do before closing a partially-emptied wine bottle. I keep a can of nitrogen from Total Wine at my bar to help maintain freshness of my open bottles of vermouth.

Drink what you can though cuz it’s always at its peak when freshly made. If you do freeze it, then when ready to drink make sure you thaw slowly, like in a water bath. Any warmth or heat will likely increase reactivity and degradation.

I’m guessing you made a gallon or two?

I made about a half gallon in a large screw top plastic container. Here's the thing, I made it fresh early Sunday afternoon about 1pm...as I write this it's late Tuesday night, so I'd say nearly 60 or so hours have passed since then. Is it too late for the freeze? Actually...quick update: I just took the batch out of the fridge and opened it up. Doesn't seem funked out or smell bad. In fact it smells like Zombies...the drink that is. I just put it in the freezer so I'll give it a go and see what happens. Probably won't thaw it until the weekend. When I do thaw it I'll just switch it back into the fridge and then maybe at room temperature for a bit.

[ Edited by: donhonyc 2019-03-19 19:54 ]

[ Edited by: donhonyc 2019-03-19 20:59 ]