Carbonated wine?

nugardnrinncMarch 15, 2011

I made my first batch of wine last fall with the help of a friend whose family has done it for many years. Well it turned out great. Even my friend thought it was something quite special, all in the grapes I guess. Anyway the wine is quite bubbly, the corks even make a slight pop when you pull them out. My friend wasn't sure why this happened. He said his aren't this way and we used all his ingredients. Anyone know why this would happen? I'm pretty sure the fermentation had stopped before bottling as it was in a carboy for 4 months.

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maloactive fermentation more than likely it will sometimes happen after bottling if there is no sediment in your bottles then thats what it is ...if there is sediment then it started fermenting again.

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    Bookmark   March 18, 2011 at 6:02AM
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jmsimpson9(CA 8/9)

Your lucky. Exploding bottles, blown out corks and a fountain of wine is not alot of fun to clean up.

    Bookmark   March 18, 2011 at 5:05PM
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Thanks guys. I've heard a few horror stories of exploding wine. There is a small amount of sediments in the bottles. I thought it was just tannins settling out. I thought for sure it was carbonation, because it almost has a champagne taste, the bubbliness anyway. But I'm no expert, I've never even drank wine until now. Never really cared for the taste. This batch turned out great. Hopefully the batch I'm making on my own now turns out as good. I think I will add some campden before bottling this time so I don't have to worry about explosions.

    Bookmark   March 18, 2011 at 9:42PM
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sheryl_ontario(Muncho Lake, BC z2)

You have still got some fermentation in the bottles after corking. Not enough to pop the corks, but enough to make the CO2 in the bottle. We do this on purpose when we make beer but it has to be measured very carefully.

Next time, use a hydrometer before you bottle or add sulphite (campden) to the wine to kill the yeast so it doesn't keep working after you bottle or use a filter fine enough for yeast. You were lucky this time. Four months is not long enough to guarantee no fermentation.

    Bookmark   July 1, 2011 at 3:57PM
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