PITCH WINESKINS
How to store your wineskin when unused?
If the wineskin is not going to be used for a while, it is best to store it empty and dry. Then store it in a dry and cool place, lying it on its side and remembering to flip it from time to time. When it is going to be used again, it is advisable to follow the first steps of the instructions (although it does not need to be filled with wine for 5 or 6 days) so that it is ready for using again.
How to recover a wineskin when the pitch has clumped at the bottom?
First of all, you have to preheat the oven (never the microwave) to 100º C. When the oven is hot, introduce the wineskin for 5 minutes. When we take it out, you need to spread the pitch evenly; an interesting technique is to sit on top of the wineskin (being careful not to burn ourselves) and rub the seam so that it is well impregnated. Then inflate the wineskin and when it cools down, the problem should be solved and you can use it normally.
How long can I keep wine in the wineskin before it goes sour?
Here there is no rule since it depends on a multitude of factors such as the ambient temperature, the degrees of alcohol, the amount of air inside the wineskin, etc. In any case, if the wineskin is used every week, the wine will probably be fine, but we must be careful if it is not going to be used for a while.
What is the pitch made of?
Pitch is based on pine or juniper resin. It is baked with bark and fruits, obtaining a natural insulator that has been used for many centuries. The Odyssey or the Bible contain references to wineskins that were probably waterproofed with pitch.
How do I leave the wineskin on a day-to-day basis, full?, empty?, lying down? standing up?
Ideally leave the wineskin lying down, since the inner pitch tends to go to the bottom of the wineskin due to the force of gravity. If you also flip the wineskin occasionally to change the resting side, it will last for many years. If it cannot be left lying down, leave it hanging, never ”standing” resting on the bottom, since it is likely it would end up seeping wine from the resting area.
HOW TO CURE A PITCH WINESKIN
Remove the paper that obstructs the closure.
Heat the wineskin in the sun or near a radiator.
Vigorously rub the seam.
Inflate the wineskin by blowing gently through the rim, do not force it. If it offers any resistance, heat it up again.
Fill with a glass of water. Nothing happens if at first you let a drop of water pass. This happens until the seam takes tension and closes completely.
Fill with wine and keep it lying down for 5-6 days, making the wine go through the entire interior.
Throw away this first wine and the wineskin is ready for use. The first few days, change the wine frequently. The walls of the wineskin should not stick together during these first few days.
What to do if the wine in the wineskin becomes sour?
Empty it completely. Pour a glass of water inside and add a tablespoon of baking soda. Shake well with the water and baking soda. Empty the contents and rinse several times with plenty of water. Leave to dry and fill with wine again.
Is it convenient to grease the wineskin on the outside?
In the case of greasing the wineskin we recommend natural greases, avoiding salty fats such as ham fat. It is especially advisable to rub the outside with banana peel (with the inner part) since it is a natural fat that will protect our wineskin and, also gives it a beautiful color.
LATEX WINESKINS
How to store your wineskin when unused?
If the wineskin is not going to be used for a while, it is best to store it empty and dry. For this, once you have emptied it, leave it from one day to the next with the cap (stopper) off. Being a latex wineskin, we can store it in any closet, only ensuring that there is no moisture so that the outer skin does not spoil.
Can a latex wineskin become "wine-soaked"?
Latex wineskins do not absorb the taste of wine in the same way as pitch wineskins do, that is, they do not get the same “characteristic flavor” as pitch wineskins. In any case, over time they also eventually absorb the taste and give a certain flavor to the wine even if more subtle. To speed up this process, all we will have to do is to fill them with some strong wine for a season.
Which is better, the latex or the pitch wineskin?
It depends on the intended use for the wineskin. In the case of Las Tres ZZZ, these wineskins differ only in their inner lining, all other elements being of equal quality. The latex interior is especially suitable for certain liquids that pitch does not tolerate: fizzy drinks (including wine with soda) and alcoholic beverages over 30º alcohol. It is also better for water, as it does convey any flavor. Another point to keep in mind is that pitch wineskins last longer the more they are used, while times of non-use can be fatal. In this way, if you do not plan to use it regularly, it is preferable to opt for a latex-lined wineskin.
What to do if the wine in the wineskin becomes sour?
Empty it completely. Pour a glass of water inside and add a tablespoon of baking soda. Shake well with the water and baking soda. Empty the contents and rinse several times with plenty of water. Leave to dry and fill with wine again.
Is it convenient to grease the wineskin on the outside?
In the case of greasing the wineskin we recommend natural greases, avoiding salty fats such as ham fat. It is especially advisable to rub the outside with banana peel (with the inner part) since it is a natural fat that will protect our wineskin and, also gives it a beautiful color.