had my first bottle pop

[dralarms]

A little more info,

Not sure when I bottled, forgot to change the date on the label so according to the label it was bottled over a month before it was started.

By sediment I'm talking about a real fine powder, we decided to just let it be for a few days/weeks to see how much fall out. Got to get it back k in the bottle though. Its been one of my better wines.

 

[dralarms]

I refiltered it tonight using a 5 micron filter. After filtering I added 1 campden tablet per gal. We shall see.

 

[rob]

This goes back to the selve life of the sorbate, I think someone came up with one year, but they never put the date on the bottle

 

[dralarms]

I understand. Not sure what to do about that but at 5 micron there should be no yeast left , at least I hope.

 

[rob]

Not true, you have to have a .45 absolute filter

 

[dralarms]

Gee thanks. That makes me feel so much better.

 

[rob]

I know, sorry. I use a 1 micron and they can pass thru that with no problems

 

[dralarms]

So what should I get? A .5 micron?

 

[rob]

Nope, it needs to be .45 and the key is it needs to be absolute. Absolute means (absolutely nothing larger than .45 will pass thru). If it is Just .50 and not absolute than there is still a chance something larger than .50 can pass thru. The absolutes are much more expensive.

 

[dralarms]

Never heard of an absolute filter. Where do I get them?

 

[rob]

Internet? Google search it. There are a lot of people on here that never use a filter and never have a problem. If you have no sediment in the bottom of your carbon for several months You shouldn't have any yeast problems

 

[dralarms]

Well this is my first year and to be honest I've been in a bit of a hurry. Now that I have a little stockpiled I can let it set in the carboy longer to make sure of no sediment. Guess I'll stick to the 5 micron filters as a final transfer to carboy. Then I'll let it set for a while to make sure no more sediment or no chance of re fermentation.

I did do a search for the absolute filters. At 31.00 plus shipping each they can keep them. I do have a wine supply store that will filter it for 4 bucks a carboy..

 

[rob]

Please tell where you found one for 31.00 that is cheap

 

[dralarms]

Fleabay. Of course

 

[saramc]

Always use sorbate plus Campden/k-meta

Appreciate the answers. Very quickly noticed what I suspect is why you started popping corks...did not use Campden/k-meta in combination with the sorbate *unless you had recently dosed with Campden/k-meta and the levels were still up there*...that will definitely cause refermentation. But you have indicated you now realize they are a combination addition.

The sediment that drops after your wine has cleared and you rack and appear to have no sediment, then you stabilize and backweeten---well, the sediment comes from that last step of stabilize/backsweeten. Is quite common for additional dead yeast cells to drop out. That is why many choose to rack one final time before filtering-if they choose to and then bottling.

The absolute filter you found...do you use an inline house filter for your filtering, or what are you using? If house filter, make sure it is not a carbon filter--a no-no for wine. I use a 1 and 5 micron with my 10" slimline and have no issues, paid less than $5 for each of them, with a flat $5.95 shipping for entire order. My entire filter setup was less than $30 and I purchased 2 of each filter. The price the store offers: for the $4 per carboy will they run it thru a series of filters for that price, or is it a single pass?

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 campden 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.

 

[dralarms]

I don't know about the wine supply store, I'm assuming its a single pass. They are 50 miles away so I don't use them.

However there is no sediment in the carboys this morning.

After filtering last night I back flushed my filter (standard 10" housing) and ran a mixture of 1 gal water and 3 campden tablets, then drained and placed in a freezer bag and stuck in the freezer. Is this OK, I guess I'm asking if I can use it again or are they 1 time and done filters?

Oh I found out the hard way about carbon filters, bought a case of fridge filters and ruined my peach wine, stripped it of almost all color and flavor.

I really appreciate your help.

 

[mmadmikes1]

First off I will climb on my soap box. Sorbate does not stop fermentation, Second it does not dissipate so you should not add a second dose. Sounds like you bottled to soon. I have said all the sorbate and K Meta in the world will not prevent corks from flying if you bottle before wine is truly stable. I do not use sorbate, I do backsweeten and I do not have corks flying out. Sure sounds like wine was not finished fermenting and at 1.006 it is a great possibility. Patience is needed here. Let the wine set and age before bottling and this will not happen. The real bad thing I see with all the kits now days is they are pushing fast wine. If you think sorbate and K Meta(campden) will stop a fermentation you are incorrect and I wish people would stop saying it will. I am not entirely correct here, it will stop it but the levels you will need will render wine undrinkable and probably toxic. Other causes for popped corks(Not case here) are: not enough space between wine and cork, not degassed completely.

 

[dralarms]

Didn't get an answer about reusing the filter. Can the filter be reused?

 

[dralarms]

OK, its back in the bottle. 2 passes with the 1 micron filter and did not get any more sediment.

Thanks for all the help.

 

[Midwest Vintner]

If you think sorbate and K Meta(campden) will stop a fermentation you are incorrect and I wish people would stop saying it will. I am not entirely correct here, it will stop it but the levels you will need will render wine undrinkable and probably toxic. Other causes for popped corks(Not case here) are: not enough space between wine and cork, not degassed completely.

Yep, adding k-meta/ sorbate doesn't ensure stopping the yeast. Also, adding sorbate multiple times is bad and can cause off flavors (not sure about toxicity), especially if you DON'T add k-meta. Always add k-meta with sorbate because the k-meta keeps the sorbate from making off flavors.

However, an absolute .45 micron can filter yeast, but I wouldn't do it. Let it ferment dry and re-sweeten is the easiest way. Let it sit for 2 weeks and then bottle.

Splash racking is another good idea.