Blending mistake

[Kimmij]

I took a homemade apple wine that I was bulk aging for about 4 months and blended it with a Muscato. After I got the blend I liked, I let it set for about 24 hours prior to bottling. About 4 days after bottling, some of the corks started popping. So, I have a couple of questions.

1 did this wine start fermenting again?
2 is this wine worth saving?

What steps should I have taken after blending?

I was really concerned about air exposure and I did not have a small carboy to hold it.

Would love to get some insight.
Thanks


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[Julie]

The first think you need to make sure is that the wine was done fermenting. Did you backsweeten either or both of these? Did you add sorbate prior to backsweetening?

 

[Kimmij]

No, both had been aging after completing fermentation for at least 3 months. I did however put the apple in an oak barrel when I aged it. Just messing with the flavor a little. I blended straight out of the barrel into fermentation bucket. I did not degass again or filter as I filtered both of them before and was afraid of taking away the flavor.


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[cimbaliw]

I think just about every batch of apple that I have made from (commercial) juice has refermented. My LHBS guy thought maybe the abv was too low for the sorbate to have effect. A theory that was shot down mightily by the WMT heads of state. I have no clue why apple is so irrascible, I've just decided to live with it. It's too much fun to make, and tweak!

 

[salcoco]

for some reason your wine started fermenting. if desired I would uncork and place in fermenter or carboy and let it ferment out. check with hydrometer. definitely add sorbate once things settle down.

suggest in future do a bench trial once blend is established make one bottle of blend and check it out after two weeks. problems such as this would have developed. it reduces risk of having a bad blend of entire batch.