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I think what you made is safe, but there's no way to not produce alcohol with that method.


It could be that some fermentation is still going on, and the sediment is yeast that, over time, has grown and multiplicated. If that's the case, you should open your bottles before they become timed bombs, which will explode in your cellar. Check if your wine is sparkling (even just a little bit), that gives an indication that fermentation is still occuring ...

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