Hey everyone!
I recently purchased a couple jugs of very cheap table wine (Carlo Rossi). I bought them for the glass jugs because they were on sale. I need to transfer my mead to the jugs soon, and I'm having a hard time getting through the wine. It's okay in small doses, but on a large scale it can be pretty unpleasant.
I feel bad pouring it out, but I can't say that drinking it is a pleasurable experience. Judging from the way it makes my head feel, I think that it contains a lot of sulfites (it also says so on the label). Does anyone have any experience making vinegar from this type of wine. My central fear is that the sulfites will act as a preservative and prevent fermentation.
Any advice or experience would be greatly appreciated.
Tejon