NSwiner
Senior Member
- Joined
- Nov 23, 2009
- Messages
- 672
- Reaction score
- 6
I've been making wine for a few years now . Started with kits then after the help from members here I made different wines from fruit juices . I have never had a problem with the the wine not stabilizing and refermenting after I bottled it . I use Super-Kleer K.C. all the time . I did back sweeten all 3 wines it happened to but I checked the S.G. level on them all before filtering and bottling . There was no change after sitting for at least 2 weeks after back sweetening , so I went ahead with them . Then about 6 weeks later I noticed one had popped the cork . I checked the other 2 wines and found they were starting to get a little fizz to them . They taste the same just like a sparkling wine now .
So I'm getting to the point with the 2 wines I have going now of stabilizing & back sweetening them . Still plan on using Super-Kleer (Hoping that's not the problem) . Is there anything you guys could suggest I try differently this time .
Just a side note we have had some really mild temps here then normal in the early winter now we are in normal temps for this time of year . Along with way to much snow now . Don't know if sudden change in temps would be part of the problem .
So I'm getting to the point with the 2 wines I have going now of stabilizing & back sweetening them . Still plan on using Super-Kleer (Hoping that's not the problem) . Is there anything you guys could suggest I try differently this time .
Just a side note we have had some really mild temps here then normal in the early winter now we are in normal temps for this time of year . Along with way to much snow now . Don't know if sudden change in temps would be part of the problem .