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I used 1 campden tab per gallon and 5 grams of sorbate per gallon. The SG after sweetening was 1.040 and it did drop to 1.020 which leads me to think there was some fermentation restart. I sweetened the wine one week after stabilizing and bottled one week after that. The wine cleared incredibly...

It suddenly became fizzy. The first few bottle we had of it was really good and no fizz. The next bottle was spewing like a hot Coke. The foam that surfaces when the wine is stirred reminds me of a soft drink with a lot of carbonation. I have never seen this before. The TA is apprx .70

I have used a degasser on the wine several times. Once it even foamed over the top and made a nice sticky mess.

35 gals fresh Blackberries 10 gals water Sugar to reach 1.075 sg or 10% ABV 48 hour cold maceration Pitched yeast (5 pkgs Lalvin EC-1118) 6 days later sg 1.020- Removed fruit and racked wine from 55gal-30gal fermenter 5 days later wine rested at .995sg Racked to 15 gal fermenters. 10...

You can purchase a clip made especially for the auto siphon that holds the siphon in a stationary position. I think they are around $3-$4 each.

I am making a batch of blackberry wine and I am experiencing a lot of fizz. At first I thought it was trapped CO2 or something to that effect. I have stirred the batch several times over the past weeks but it's still very fizzy. It has actually foamed over the top of my 30 gal fermenter once. I...