[Sca-cooks] Is this a wine myth?

[silverr0se at aol.com]

>>As for keeping it from going 'off', sanitized equipment and containers will
be quite adequate if bottling technique is sound.  I had been bottling mead
and wine for years, and had bottles go 5 years in bottle without any sign of
spoilage.  Few made it that long, or longer before being drunk.  I had a
brewing/vinting companion open 10 year old bottles with nary a sign of
spoilage . . . a little old and not at its peak, but not spoiled by any
means.<<
 
OT a bit - 
 
Last Passover we found a 25-year old bottle of kosher "vintage" grape juice. After some debate wether we should sell it on E-Bay or drink it we decided to drink it. It was actaully very good! Very dry and we could not tell if it was acoholic or not. 
 
Renata
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