Top up with fizzy wine

[Ekaterina]

Hello. I really need an advice on how to proceed with porto batch. I did everything according to instructions:
- primary fermentation
- stabilization and second fermentation
- optional racking and top up
And when I already finished with the last step, I realised, that the wine I topped up my port is fizzy meaning it started to ferment in the bottle for some reason.
I already stabilised port and added sugar to it. Do I need to stabilize it again since the top up is fermenting? Can it cause the new fermentation? Should I add more sulphites?

 

[sour_grapes]

Is this from a port-style kit? If so, which one?

What did the "stabilization step" entail? Was this a component from the kit?

 

[Ohio Bob]

For a port, stabilization can be as simple as adding spirits to get the ABV up to 20%. You can still add sugar without worrying about adding sorbate to stop the yeast.

 

[Hazelemere]

Hello. I really need an advice on how to proceed with porto batch. I did everything according to instructions:
- primary fermentation
- stabilization and second fermentation
- optional racking and top up
And when I already finished with the last step, I realised, that the wine I topped up my port is fizzy meaning it started to ferment in the bottle for some reason.
I already stabilised port and added sugar to it. Do I need to stabilize it again since the top up is fermenting? Can it cause the new fermentation? Should I add more sulphites?

add sorbate

 

[Ekaterina]

Is this from a port-style kit? If so, which one?

What did the "stabilization step" entail? Was this a component from the kit?

It's RJS Cru Specialty Orange Chocolate style. Stabilization and clearing step was Sulphite, Potassium Sorbate, finishing blend, Kieserol, Chitosan, degassing. All from the kit

 

[Ekaterina]

add sorbate

It was a part if Stabilization step. Do I need to add more?

 

[Hazelemere]

It was a part if Stabilization step. Do I need to add more?

hard to say adding a bit more won't hurt

 

[Ekaterina]

For a port, stabilization can be as simple as adding spirits to get the ABV up to 20%. You can still add sugar without worrying about adding sorbate to stop the yeast.

Thanks a lot for this advice. Makes sence

 

[sour_grapes]

You didn't get your question directly answered. I don't think that you need to do anything further. The stabilization step should, uhhh, stabilize the wine even in the face of adding fermenting wine.