Hello everyone.....
got this little problem I've been dealing with.... My Peach/Niagara wine that was already bottled as refermented or started to in the bottle, and it is not just a few of them its an entire batch, 6 gallons, don't know if my son forgot to stabilize or what happened but never the less that's the issue.
So... to keep from having ezploding bottles I opened the bottles and dumped them back into a carboy and I have allowed them to sit now for about 45 days. The carboy is very slowly fermenting away and I can still see bubbles rising through the wine.
What can be done with this if anything to stop the fermentation or should it just be left to ferment to dry again and then try to stabilize again at that point?
Thought about sitting it out in the PA cold for a bit to try and stop it and then filtering and stabilizing while still chilled.
Anyone wish to throw in an idea?
By the way it still has very good flavor and besides CO2 is in very good condition
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got this little problem I've been dealing with.... My Peach/Niagara wine that was already bottled as refermented or started to in the bottle, and it is not just a few of them its an entire batch, 6 gallons, don't know if my son forgot to stabilize or what happened but never the less that's the issue.
So... to keep from having ezploding bottles I opened the bottles and dumped them back into a carboy and I have allowed them to sit now for about 45 days. The carboy is very slowly fermenting away and I can still see bubbles rising through the wine.
What can be done with this if anything to stop the fermentation or should it just be left to ferment to dry again and then try to stabilize again at that point?
Thought about sitting it out in the PA cold for a bit to try and stop it and then filtering and stabilizing while still chilled.
Anyone wish to throw in an idea?
By the way it still has very good flavor and besides CO2 is in very good condition
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