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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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
Sent from my iPad using Wine Making