Wine Making & Grape Growing Forum > Wine Making > Beginners Wine Making Forum > corks blowing

Reply
 
LinkBack Thread Tools Display Modes
Old 09-27-2012, 09:26 PM   #1
cknfrmr
Junior Member
Feedback Score: 0 reviews
 
Join Date: Jul 2012
Posts: 16
Default corks blowing

I bottled some blackberry wine and I have had 4 corks blow in a 24 hour time frame. It has been bottled 4 about a month now. I dont know if they are to full some of them are way fuller than others but all levels of fullnes are blowing. Was in carboy for about 2 1/2 months b4 I bottled it. Didnt have layin flat till this afternoon when I finished my wine rack. 3 blew b4 and now 1 after being put flat. They have all kinds of air bubbles comming to top after they blow. Can they be uncorked and some drained out then recorked? What can i do to stop this. Wife is blowing her cork. Room temp is about 70 degrees. Dont have a cooler place to store them. Thanks for any sugestions.

__________________
cknfrmr is offline  
 
Reply With Quote Quick reply to this message
Old 09-27-2012, 09:39 PM   #2
bg7mm
Senior Member
Feedback Score: 0 reviews
 
bg7mm's Avatar
 
Join Date: Mar 2012
Posts: 109
Liked 1 Times on 1 Posts

Default

did you degas the wine before bottling?

__________________
bg7mm is offline  
 
Reply With Quote Quick reply to this message
Old 09-28-2012, 02:58 AM   #3
TonyP
Senior Member
Feedback Score: 0 reviews
 
TonyP's Avatar
 
Join Date: Apr 2012
Location: Lewes, Delaware
Posts: 735
Liked 53 Times on 47 Posts
Likes Given: 15

Default

I don't know how much you made, but if you had four corks pop, you should to something fast. There's a few possibilities, but here's three that will cover 90%+. As suggested above, if you didn't degas fully - that is no CO2 left - you need to do that. Empty the wine back into your primary bucket and stir for 5+ minutes, wait an hour and do it again, wait an hour and do it a third time. Preferably, if you have a stirring attachment for your drill use that.

My bigger concern, though is that you have yeast in the bottle converting residual sugar to alcohol and CO2. If you didn't stabilize (add k-meta and potassium sorbate), you need to do that.

If you've done all that properly already, put the bottles in the refrigerator for 3-4 hours to cold stabilize. If you have space issues, just put as many as possible at a time.

Tony P.

__________________
TonyP is offline  
 
Reply With Quote Quick reply to this message
Old 09-28-2012, 05:56 AM   #4
DoctorCAD
Senior Member
Feedback Score: 0 reviews
 
Join Date: Jan 2012
Posts: 886
Liked 137 Times on 114 Posts
Likes Given: 2

Default

Degassing wouldn't make the corks blow out, it would only render the wine fizzy and acidic.

You must still have some sugars and yeast leftover in your wine.

Did you take final SG readings and stabilize?

__________________

Water, sugar and yeast does not make wine!
Just say no to hooch.

DoctorCAD is offline  
 
Reply With Quote Quick reply to this message
Old 09-28-2012, 06:32 AM   #5
cknfrmr
Junior Member
Feedback Score: 0 reviews
 
Join Date: Jul 2012
Posts: 16
Default

I did not degas or do any of the above things metioned. This is my first time making wine. I guess I did not read the right ways to do this. Do not remember seeing any of the above suggestions in the process that I read. So I need to degas it and stabilize it. The corks that blew out of the bottles when it was standing were VERY fizzy.

So I just need to dump it back into bucket and stir it every hour til no air comes out of it and stabilize it with the K-meta and potassium sorbate. Then I can rebottle it and will be fine. Is there anything else? Thanks for the help!

__________________
cknfrmr is offline  
 
Reply With Quote Quick reply to this message
Old 09-28-2012, 06:47 AM   #6
BobF
Banned
Feedback Score: 0 reviews
 
Join Date: Aug 2009
Location: South Central, MO
Posts: 2,255
Liked 69 Times on 58 Posts
Likes Given: 20

Default

I would go back to a carboy, degas, stabilize, airlock and WAIT.

Stabilizing won't stop an active ferment, which it sounds like you have. You didn't mention whether or not you sweetened before you bottled. If you did, there could be a pretty good ferment going.

It's possible that you will want to sweeten when this is done.

Either way, give it plenty of time to settled down in the carboy before you rebottle.

__________________
BobF is offline  
 
Reply With Quote Quick reply to this message
Old 09-28-2012, 06:50 AM   #7
Arne
Senior Member
Feedback Score: 0 reviews
 
Join Date: Jun 2010
Location: Kenesaw, Nebr.
Posts: 3,194
Liked 231 Times on 205 Posts
Likes Given: 81

Default

If it is refermenting and it sounds like it is, the best thing to do is put it back in a carboy with an airlock til it finishes fermenting. Then you can stabalize it (dose with k-meta and sorbate). Then you let it clear, and you can sweeten it if you like and bottle. This is all going to take some time. Not a day or two, but weeks. Everybody wants things to get done quickly, especially with your first wines. I did the same thing,but you have to let the wine do its thing then go on to the next steps. Good luck with it, Arne.

And be careful with those bottles. They have a lot of pressure in them. Probably the best way to handle them is put them in the refrigerator til they get cold. THen you can take the corks out. This shouldn't need saying, but I'll add use new corks. Arne.

__________________

Last edited by Arne; 09-28-2012 at 06:54 AM.
Arne is offline  
 
Reply With Quote Quick reply to this message
Old 09-28-2012, 06:51 AM   #8
TonyP
Senior Member
Feedback Score: 0 reviews
 
TonyP's Avatar
 
Join Date: Apr 2012
Location: Lewes, Delaware
Posts: 735
Liked 53 Times on 47 Posts
Likes Given: 15

Default

My suggestion is is to proceed mostly as you're doing, but take your time. You may have significant yeast so give the stabilizers a chance to work. The best approach would be to degas, stabilize, ending with the wine in a carboy with 1 1/2" head space and airlock. If you have not added clarifiers and fining agents, do that as well. Give the wine a chance to settle then bottle.

By the way, don't reuse the corks.

Tony

__________________
TonyP is offline  
 
Reply With Quote Quick reply to this message
Old 09-28-2012, 07:02 AM   #9
Turock
Senior Member
Feedback Score: 0 reviews
 
Join Date: Jan 2012
Location: Ohio
Posts: 1,827
Liked 363 Times on 291 Posts
Likes Given: 10

Default

Bottling a fruit or grape wine agter 2 1/2 months is too soon. Non-kit wines need to stay in the carboy for clearing,aging,and so the CO2 has come out of the wine. Most blackberry should be aged for at least 9 months in the carboy. We age ours for 1 year.

Also, a wine that hasn't cleared can't be stabilized because there are too many yeast cells for sorbate to work. Never sorbate a young, unclear wine--it never works.

__________________
Turock is offline  
 
Reply With Quote Quick reply to this message
Old 09-28-2012, 07:12 AM   #10
g8keeper
Mad Scientist
Feedback Score: 0 reviews
 
g8keeper's Avatar
 
Join Date: Feb 2012
Location: Macomb, MI
Posts: 653
Liked 43 Times on 38 Posts
Likes Given: 17

Default

one thing that i am noticing that noone else has seemed to mention is whether or not he had been checking gravity readings prior to bottling....it really sounds to me like the s.g. might have been still well above .999 prior to bottling, let alone the fact that it couldn't have been stable for 3 days prior to doing anything else....was the wine even clear???....with that much fermentation still going on, i can't see how it could have been...

__________________

Ken

g8keeper is offline  
Julie Likes This 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Wine Making Forum Replies Last Post
What's worse than a cork blowing in your cellar? Runningwolf General Chit-Chat 7 05-14-2012 07:55 PM
Blowing bottles Angie Beginners Wine Making Forum 9 04-22-2011 06:04 PM
At what SG do you risk blowing the airlock off the secondary? abefroman Beginners Wine Making Forum 12 01-08-2011 05:35 PM
Bad Corks whino-wino Bottles, Labels & Corks 16 01-10-2009 01:17 PM
corks!? jsmahoney General Wine Making Forum 39 05-22-2007 09:07 AM



Newest Threads