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Er, or should I say "Smurfs". My apology to all the Smurphs out there! :D

Don't be like Paul Karason . But there again, you could share the silver-wine with friends family and start your on village of smurphs! :D

Thanks for the feedback. @Sailor323 that is a very long time. I understand that fizz was still there but how did it taste? Seems that the plastic corks do pretty good! @sdibley thanks for the info on the champagne pressure. I'm still a bit leery of "...might not blow up bottles" so I'll go...

What about beer bottles. I understand that regular beer bottles can't withstand the pressure that sparkling wines are usually carbonated to but what about just a bit of fizz...or is it to difficult to carbonate to insure that you carbonate on to "a bit of a fizz"?

Thanks, I'll just be sure to drink these within a few years. ;)

I'm under the impression (newbie alert!) that for a gallon of must that from 3 to 6 pounds of fruit is usually recommended to get a wine with a good fruit taste to it. More fruit....more taste!!!! :)

That's looking GREAT!!!! Now the big question....did you sneak a test tube of it? :dg :d

So, if I used the plastic corks and cages, how long of an aging could the wine in the bottles take (provided they were stabilized well)? I like the idea of the hand-installed corks for them, just curious about the longevity of the wine itself corked with the plastic corks. ???

Well, I agree...wine seems proper in a corked wine bottle laying in an incline rack in a cool grotto in the southlands of France. But that wasn't the gest of the OP's post. I think it was more along the lines of making use of what something already on hand. I've got no argument that a...

THanks for the reply @salcoco . Could the brute force wood block and hammer work to cork with the plastic corks? I'll have to check my capper and see if I can swap out the 26mm capper for a 29mm one...that'd work for me. :) I figure with the holidays coming up I might be able to stumble upon...

Newbie Alert!!! Ok, I'm toying with the idea of getting some champagne bottles to bottle wine in. I'd like to eventually try bottle carbing. But, in reading it seems that the champagne bottles require different equipment than what I have. I have a Portuguese Red corker and a double-handed...

I like your idea of storing it in a (wine) bottle better than in the refrigerator! ;)

My bad. I shouldn't have mentioned my grandmother making wine in the same conversation with botulism. The canning jars I'm pretty sure were vegetables and fruits. There are still some jars with what looks like small round fruit in them. Some of the liquid stuff may be soup stock of some...

I think it's just a medley/mix of different fruits....I think.

Er, I don't think I implied there was a problem with botulism in wine. :? Good information, though, Rice_Guy. Thanks for sharing it! :)

I might do a little fact finding. I live in my paternal grandparents old house. I actually have some old mason jars with canned goods in them that my grandmother put up. These jars are easily pushing 40 years old by now (more likely over 50 years old)...we've lived here for over 30 years...

Hmmm, maybe use animal organs to age it in? "That's right, Mr. Martini. There is an Easter Bunny."

I did not know that we were talking fine wine and Christmas dinner. The OP asked about possibly recycling juice bottles to age wine in. This was seen as something negative. An option of using mason jars for a better seal was offered. Now, it has progressed to "fine wine" and "Christmas...

And...I just got through watching a guy use a twitch stick with #9 wire. It looks like I've got options... ;)

Maybe some heatshrink bands to seal the lids. Here's some on Amazon. A possible issue is the perforation...you might look further and find some non-perforated ones...