AbbyS asks:
I am making a couple different types of fruit wine- the old fashioned way- (the way my grandfather made wine)- and it says for when you are filling the wine- and are going to put the cork in you are to cork loosely- (by tying a string around the cork, and allowing for fermentation to continue until it is complete) —-does anyone know anyother way to cork loosely without using a string tied around the cork?
Instead of the string, use plastic wrap for a couple of days, then remove the wrapped cork, resoak the cork and insert fully. However, it is safer to wait until fermentation has stopped completely if you don’t want to risk corks exploding!