Fermentation in bottle

[jagmanvdp]

Hello:

New to the group. Made a red wine for a friend and it appears the fermentation was not fully stoppped before I got it in the bottle for her. Now she has fermentation ocurring in the bottles. Has anyone tried putting the wine back in the carboy and attempting to stop the fermentation again, and then go through all the processes after that again to see if the wine can be saved? I was figuring another shot of sorbate/sulphite followed by some cold stabilization might do the trick....

then filter etc again.....

Looking for experiences or advice to guide me here.

THanks in adavance

Darren

 

[Sacalait]

If you have a filter capable of removing the yeast as in a #3 buon vino I think that would be a viable option. In the mean time cold stabalize before the corks blow or bottles explode. Sorbate ans sulfite shouldn't be added until fermentation is complete...SG .992.