buffalofrenchy
Senior Member
- Joined
- Jan 5, 2014
- Messages
- 155
- Reaction score
- 42
Hello
I discovered two issues with my dragon blood that I bottled in March. I followed the original recipe. Back sweetened with 6 cups of sugar and bottled a week after. Everything was clear and seemed stable at the time... well except there was a slight fizz into the wine which I attributed to my inexperience in degassing as this was only my second batch of wine overall. One error (among others) that I have made was to not measure the SG after back sweetening it to compare it with now - a few month after bottling it. Now it is at 1.012 still high, actually kind of sweet for my taste.
1) there are some substance floating in the bottle <- this is the one issue that worries me the most.
2) there is a sticky substance coming out of the cork. Feels like syrup.
I am interested in understanding where it is coming from to prevent the issue again. I have a batch that is ready to be back sweeten now so I am extremely interested in understanding what happen before I bottle the second batch.
Is there anything I can do now to try to salvage or understand what is the problem? I have a dozen bottles left.
Since February, I have made several kits and checked these and do not see this issue.
I discovered two issues with my dragon blood that I bottled in March. I followed the original recipe. Back sweetened with 6 cups of sugar and bottled a week after. Everything was clear and seemed stable at the time... well except there was a slight fizz into the wine which I attributed to my inexperience in degassing as this was only my second batch of wine overall. One error (among others) that I have made was to not measure the SG after back sweetening it to compare it with now - a few month after bottling it. Now it is at 1.012 still high, actually kind of sweet for my taste.
1) there are some substance floating in the bottle <- this is the one issue that worries me the most.
2) there is a sticky substance coming out of the cork. Feels like syrup.
I am interested in understanding where it is coming from to prevent the issue again. I have a batch that is ready to be back sweeten now so I am extremely interested in understanding what happen before I bottle the second batch.
Is there anything I can do now to try to salvage or understand what is the problem? I have a dozen bottles left.
Since February, I have made several kits and checked these and do not see this issue.