Hi,
Last year I decided to make 3 different types of wine from scratch [Pear, Plum, and Damson]. I got the recipes off the internet and followed the instructions. I made an oven and kept them at a constant 22 degrees C temp and re-racked ever month or so. I thought all three were fermented so I bottled them.
I then kept all three batches in a wine rack in my summer house/shed. The problem I had is at some point all the bottles containing the pair wine popped out the corks. So the wine was obviously ruined. I have tasted one bottle of each of the Damson and Pear, they seem ok.
My question is. Where do you think I went wrong with the Pear wine? Was it not fermented correctly? Or is the issue the changing temperature with it being kept in the shed? I noticed it had happened at the start of the summer.
Any help will be much appreciated as I want to try a new batch this year.
Cheers
Steve
Last year I decided to make 3 different types of wine from scratch [Pear, Plum, and Damson]. I got the recipes off the internet and followed the instructions. I made an oven and kept them at a constant 22 degrees C temp and re-racked ever month or so. I thought all three were fermented so I bottled them.
I then kept all three batches in a wine rack in my summer house/shed. The problem I had is at some point all the bottles containing the pair wine popped out the corks. So the wine was obviously ruined. I have tasted one bottle of each of the Damson and Pear, they seem ok.
My question is. Where do you think I went wrong with the Pear wine? Was it not fermented correctly? Or is the issue the changing temperature with it being kept in the shed? I noticed it had happened at the start of the summer.
Any help will be much appreciated as I want to try a new batch this year.
Cheers
Steve