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Those numbers actually look good to me. Let it do it’s thing and it will be great.

I would guess it is more than likely to blow the cork under a temperature change. Its also possible that it won’t. You could reopen one, sprinkle a little sugar in it, if it starts gushing out like a volcano you will know if it’s alive. I would have re-added metabisufite after 90 to 120 days...

How old is the wine and how long has it been since you added potassium metalbisulfite?

Love all the discussions on blueberry port. I make a blueberry port. I fortify with 134 proof brandy. I make an extra 350 gallons of muscadine wine each year and then have a local distillery extract the alcohol off. Every year is a little different on the proof but the taste is a phenomenal. I...