My brother bottled a batch of strawberry wine. about a month later, all of the bottles exploded. Some one told him that when you make fruit wines and back sweeten, it reactivates the yeast and causes it to start fermenting again, thus creates so much pressure that the corks blow off of the bottles. He was told that the only way to prevent this was to filter the wine before bottling.
Is all of this true. I am wanting to start a batch of fruit wine, but do not want my bottles exploding. What do you guys do when making fruit wine??
Is all of this true. I am wanting to start a batch of fruit wine, but do not want my bottles exploding. What do you guys do when making fruit wine??