How to use the bottle shock technique in red wine?
The red wine bottles are very fragile and are often not the same size as a bottle of wine.
A bottle of red wine has a diameter of 1.5cm.
The bottle shock process can be used to improve the colour and texture of the wine, as well as enhance its aroma and taste.
The process involves the mixing of a white wine vinegar, with a mix of grape juice, sugar and other ingredients such as spices.
The vinegar is then poured into the bottle, and the wine is allowed to ferment.
The wine is then allowed to age for at least two months, before bottling.
A small amount of the vinegar solution is added to the wine in order to make the wine appear slightly sweeter, but it is usually not necessary.
To get the desired colour and feel of the red wine, the wine bottle is covered with a cloth, then the vinegar mixture is added and shaken.
The process is repeated until the vinegar is mixed with the wine.
The vinegar is added into the wine as it is fermenting and allowed to set.
The bottle is then filled with the vinegar.
The final result is a bottle with a pink hue.