had my first bottle pop

[dralarms]

Bottled mixed berry on 3/6/12. Moved a few boxes around to gain access to it and just moved my head and bam. Put a t cork in and shot it out. Put a used synthetic cork in and it stayed. Turned the bottle over to see what was happening on the bottom and the synthetic
Cork leaks.

What I don't understand is I've opened 18 is of these and this is the first popper.

Could the neck of the bottle be larger than the others? It is an odd bottle.

 

[Wade E]

Most likely thats the problem. There are some imported bottles that are both larger and smaller then a normal cork is. Also, with the synthetic corks, sometimes depending on the brand the Port floor corker can put a crease in the sides of syn. corks due to not enough strength in the nylon iris.

 

[rob]

I might be a bit of an expert on this, haha ...it truly looks like they are starting to referment in the bottle. Try opening another and see if the cork pops out like champagne, also do you have sediments in the bottom of the bottle

 

[dralarms]

There is sediment, of course I've opened abut 18 to 20 of these already. They do pop but no more than the commercial wine I got from a local winery.

 

[keena]

Was it clear b4 bottling? If so then hold it up to the light and see if its still clear, if you see floating stuff then you are going into a fermentation again.

 

[dralarms]

Nothing floating but sediment on bottom. I rebottled in a known good bottle and it seems fine.

 

[Julie]

I am agreeing with Rob, I think you have re-refermentation. Do you know what your sg was when you bottled? Take a reading now and see if it has changed.

 

[joeswine]

Pop goes the cork

ALWAYS A SIGN OF EXCESS PRESSURE IN THE BOTTLE,IF A CORK LEAKS ,NOT A GOOD FIT FROM CORK TO BOTTLE,,THESE THINKS DO HAPPEN ALONG THE WAY,THEY CERTAINLY DO

 

[dralarms]

Opened my first bottle tonight, it's carbonated,not sure if I like it or not. Makes it hard to drink to me.

I'm thinking about putting it all back in the carboy and dosing it with campden and sorbate, then super kleering it again.

 

[rob]

yep, that is what you will need to do

 

[BernardSmith]

Can wine that has been stabilized with sorbate and Kmeta go through MLF? Does such bacterial fermentation produce gasses? Might this be what is happening here?

 

[dralarms]

I'm glad I unbottled this. I had 18 out of 24 that were a disaster waiting to happen.

 

[keena]

My first apfelwien I bottled started popping and I'm glad I put mine back in a carboy, eventually I think they all would have blown

 

[dralarms]

Well, I sorbated and used camp den tabs. I also super kleered it.

Then I ran it through a 10 micron filter.

Now its back in the carboy. Time will tell.

 

[joeswine]

Not the first time

I think, we have all ran into a situation like this one time or another ,. If it's too harsh to drink as a sparkling wine, then be totally prepared to read bottle it the gas and go! O

 

[dralarms]

Well I don't understand that, but I just checked and after filtering through a 10 micron filter I have 1/2 inch of sediment.

 

[dralarms]

Oh and its not "harsh", I just don't care for the carbonation.

 

[dralarms]

Well it was not as bad as I thought, there was a real fine dust on the bottom of the carboy, maybe 1/16 to 1/8 of an inch.

 

[saramc]

dralarms....first let me note my condolences for asking all these questions, but it helps me to "walk thru" everything. Sorry.

The sediment you are mentioning since yesterday, did you have sediment form two times 1/2" and then 1/16-1/8"?

1. What kind of wine is this?
2. What was the S.G. when you initially bottled?
3. Was this wine back-sweetened? [what was the date]
4. If applicable: How much k-meta/campden and sorbate did you use prior to backsweetening? [what was the date]
4a. Any chance the k-meta/campden and/or sorbate was expired or stored incorrectly?
5. Did you allow the wine to rest under airlock after stabilizing/backsweetening for any amount of time to monitor for refermentation with hydrometer & to allow additional sediment to drop due to backsweetening/yeast cells dying?
5a. If #5 was answered YES, how many days did you monitor the wine for?
5b. If #5 was answered YES, was the wine racked one final time before bottling?
6. Was the wine filtered prior to bottling, if so what micron?

The wine now:
7. What was the S.G. after you opened them and returned to carboy?
8. What was the S.G. when you dosed with campden/sorbate/superkleer?

Thanks, Sara

 

[dralarms]

Tried to answer all you asked but my tablet won't let me put the answers after each question so I'll try here.

Mixed berry. Heavy on fruit.

Final sg was 1.006 and stayed there for 7 days.

Yes, back sweetened on 5/11/12

I sorbated but did not use camp den tablets, when I bottled it I didn't know I needed to use it at the end as well.

Questions 5 & 6 no.

7 & 8, I haven't checked it.

Now, I did not have 1/2 inch and then 1/16 to 1/8 additional it was only once and it actually was more like a dusting on the bottom.

I was just frustrated with the fact that I had so much sediment in the carboy ( before filtering).

I will be getting some better filters, 10 micron just ain't good enough.