Blowing bottles

[Angie]

Help....I did a shiraz kit and followed the standard instructions - when the sg was down I did the packages of k-meta, sorbate, finings etc. At that point I also backsweetened the wine. It then sat in the carboy for a full year, with no activity.

I finally bottled last December and just found some blown bottles. I have about 2 cases of bottled wine now and not sure if they are all going to start fermenting. I held a couple up to the light and can't see anything in them.

Do I uncork everything and put back into a carboy, add more sorbate and k-meta or do I refridgerate them and leave them there???

I have not tested any of the remaining bottles for taste, odour etc...will do that after I cool down and am not so

 

[winemaker_3352]

Do you know for sure it is fermenting again?

Did you check for possible CO2 issues? Did you degass?

 

[Runningwolf]

Sure wish I had a five dollar bill for every popped cork in the last several months. Did you see this today from Dirty Dog under the Maple Syrup thread;

On a side note, I found my first popped cork.. I know that its not from re-fermentation cause I have opened other bottles and had no problem..

 

[ibglowin]

I am pretty happy these days when I get my cork to pop!

 

[Wade E]

If you have blown bottles then yes Id uncork all of those bottles and check the sg of them to see if they fermented again.

 

[Runningwolf]

I am pretty happy these days when I get my cork to pop!

ROFLMAO

 

[Angie]

will have to test a couple of bottles. I can't see that anything else would make pop, unless the corks are crappy and bacteria got in....using Spagnol's corks

 

[jet]

The first 3 things that come to my mind are:

1. Alcoholic fermentation
2. MLF (unlikely, since this is a kit)
3. Spoilage microbes

At what temp did you bulk age? Did you store your bottles at the same temp?

 

[Angie]

it's the spoilage microbes I am scared about

 

[xanxer82]

drink faster refrigeration can slow the process but won't stop it completely.