I was recently gifted with a 1.5 litre bottle of homemade raspberry wine. I am the only wine drinker in our tiny household and there is no way I can polish off this bottle in one or two sittings without dire and unpleasant consequences.
I was thinking of possibly breaking my large bottle down into smaller bottles and even setting some aside to make raspberry vinegar.
Does anyone have any advice about rebottling wine? How about using some of the wine for vinegar? I gather that if you let wine sit long enough you will get vinegar, but I am not really sure what all is involved. Thanks!
I'm new to Serious Eats, but have recently appreciated all the great cooking tips and advice available through the discussion boards, as well as the friendly atmosphere, so I decided to join the community.
I was wondering if anyone had any advice regarding refreezing frozen pie crusts. I have some apple and cranberries that I'd like to preserve and since I have no canning knowledge or equipment, I thought that unbaked, frozen pies would be the way to go. Unfortunately, I had no time this weekend to make dough and am now concerned about refreezing the frozen pie crusts I bought. Please help.
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