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VinoBeaner

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We've had six carboys from 2018 juice, started in October. About four weeks ago we racked and degassed, added K-meta and sorbate. Everything was good. We were now ready to bottle but four of the carboys had significant fizz. Two of the carboys were OK and we bottled them. Taste is fine, semi-dry, and the wine is clear. Why did some get fizzy again?
 

Arne

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A bit late, but this is the first I have been on since Wed. First what were the hydrometer readings? Second, if you fermented semi dry there were probably some good yeast left and this time of year things warm up a bit. The yeast start eating again and you get fizz. The k-meta stuns the yeast and the sorbate stops it from reproducing, but if there are any live ones left they can still take off again. Arne.
 

VinoBeaner

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After testing SG it is obvious that the yeast reactivated. A red blend is at 1.008 and no additional fizz. The others are .998 - 1.002 and have gas. We initially added 3 campden tables and 2 tsp of sorbate to each carboy. That worked for some. Have added two more campden tablets to each of the low SG carboys. Will add sorbate and sugar to sweeten later.
 

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