Finnely did it. I made accidental sparkling wine. How long before they go boom?
I started a cranberry second wine last December. With Lavin 212. It was dry and clear by April. I added sorbate and sulfa in May, but did not backsweeten untill June. Five weeks later. Bottled two and a half weeks after that, but forgot to retake the sg. The sg had remained steady the two months previously. Placed down celler where temps stay cool. A month later, Took one bottle to my weekly spinning group, in a hot truck where it managed to roll around just a tad. I was late and the laddies were desperate for their weekly wine fix and imediatly opened the bottle. Volcano time!!
When I got home I took out another bottle and gently handeled it. It also fizzed up and was lightly sparkley. I tried to retake the sg, but got a reading that was .020 higher then after Sweetening. I let it go flat and it is still .0005 higher then originally. After sweetening the sg was 1.0005. Just a half a hair over 1.000 even. With that level of shuger if it does keep fermenting in the bottle how soon befor they all pop? It is supper yummy as it is, I will happily drink as much as I can as soon as I can!!! There are only a dozen bottles.
I am kinda planning on setting all the bottles on ice, and gently reopening them. Dump them in a carboy to finish their fizzing. They are all sealed with a normal cork. None of which are comming out as of yet.
Should I drink or ice and dump in a carboy? I really don't want them to get wasted.... But if the suger level is low enough not to make them go pop I am willing to leave a few bottled as is. Did I mention how yummy it is right now???
I started a cranberry second wine last December. With Lavin 212. It was dry and clear by April. I added sorbate and sulfa in May, but did not backsweeten untill June. Five weeks later. Bottled two and a half weeks after that, but forgot to retake the sg. The sg had remained steady the two months previously. Placed down celler where temps stay cool. A month later, Took one bottle to my weekly spinning group, in a hot truck where it managed to roll around just a tad. I was late and the laddies were desperate for their weekly wine fix and imediatly opened the bottle. Volcano time!!
When I got home I took out another bottle and gently handeled it. It also fizzed up and was lightly sparkley. I tried to retake the sg, but got a reading that was .020 higher then after Sweetening. I let it go flat and it is still .0005 higher then originally. After sweetening the sg was 1.0005. Just a half a hair over 1.000 even. With that level of shuger if it does keep fermenting in the bottle how soon befor they all pop? It is supper yummy as it is, I will happily drink as much as I can as soon as I can!!! There are only a dozen bottles.
I am kinda planning on setting all the bottles on ice, and gently reopening them. Dump them in a carboy to finish their fizzing. They are all sealed with a normal cork. None of which are comming out as of yet.
Should I drink or ice and dump in a carboy? I really don't want them to get wasted.... But if the suger level is low enough not to make them go pop I am willing to leave a few bottled as is. Did I mention how yummy it is right now???