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For a few months I would really not worry too much about your storage, half a year at 80F is not going to destroy your wine. If you have the space in your fridge then that is a better option, but I doubt even the most dedicated wine snob would be able to tell much of a difference. Humidity only matters if you have wine with traditional corks as low ...


2

The food and hospitality industry faces the same problem as you do: restaurants want to store food in a space-efficient manner, but for decades, a business model in which a mom-and-pop place gets a manufacturer to produce 15 containers of their perfect dimension was not viable. Nowadays mass customization is theoretically possible, but the industry has ...


2

It depends. If you used at least 1/3 sugar to 2/3 berries ratio by weight AND let all the water cook off until it jellied a bit, you cooked a jam. It will last for weeks to months to years, and the first spoilage will be mold, which is visible. If you either used less sugar or did not cook out the water completely, it was not preserved and the shelf life ...



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