Hey guys. This is a first for me. Two months ago I bottled a petite syrah after letting it bulk age for 3 months. It was degassed quite well before that and stabilized per label instructions before going into bulk. On bottling day there was zero fermentation going on after three months on my laundry room counter. Beautiful product, I was completely in love with it. So imagine my dismay when I opened a bottle and the darned thing is fermenting again. A few notes: -Finishing SG was .0995, abv is high at 15.09% (not intentional). -Bottling day entails a LOT of sanitizing, but I do not add kmeta to the batch before bottling because I'm concerned that it will affect flavor and/or have no way to "evaporate off" if it's sealed in a bottle. I'm still somewhat new to this, education on the subject is welcome. Never had this happen before. Opened another bottle and I think it might be a little bubbly, too. This is a complete catastrophe and I'm heartbroken. I'm so in love with this petite syrah. And now it's yeasty. Help! How long do I have before corks start popping out? Should I just put the bottles in a plastic bin and hope for the best? Is there a chance that it was *somehow* just that one bottle? Should I open all of them, put in a bucket, add kmeta and ksorbate, then re-bottle? The thought of all that oxygenation is heartbreaking. How does this even happen? I'm quite upset. I really appreciate any insight someone can offer.