I made and bulk aged a Scuppernong wine last year, back sweetened and bottled back in early September, 2006. I have shared a few bottles of this wine with several members on this board.........
If you still have a bottle aging somewhere, LISTEN UP!!!!!!!
I just took a bottle out of the wine fridge and opened and let sit for 15 minutes or so. I got a glass and poured it, and WOOOooooooooHa........ In one glass of wine it had a 1" foam head on top and bubbles galore!
Has it started fermenting again?
My normal practice is to add 1/2 tsp of K meta during stabilization. Then I bulk aged for about 3 months........(ok...... maybe thats not bulk aging, but thats good for me)...... I filtered this wine, then added another 1/2 tsp of K meta, added sugar/water to sweeten, and let sit for a few days, usually 3 days, but for some reason I want to say this one went a week before I bottled it.
It's been in the bottle for 15 1/2 months, could it have started fermenting? There was no signs of pressure on the cork when I pulled it, Actually when I used my opener, it pushed the cork in about an inch. I had to make an adjustment, then it worked fine............
I have to admit, it taste good as a champaign style wine I like it..... Just wasn't expecting it....... and don't have it in the right bottles..............
I have about 8 bottles left, I may take a couple and put into champaign bottles and let them sit and see what they do...........
If you still have a bottle aging somewhere, LISTEN UP!!!!!!!
I just took a bottle out of the wine fridge and opened and let sit for 15 minutes or so. I got a glass and poured it, and WOOOooooooooHa........ In one glass of wine it had a 1" foam head on top and bubbles galore!
Has it started fermenting again?
My normal practice is to add 1/2 tsp of K meta during stabilization. Then I bulk aged for about 3 months........(ok...... maybe thats not bulk aging, but thats good for me)...... I filtered this wine, then added another 1/2 tsp of K meta, added sugar/water to sweeten, and let sit for a few days, usually 3 days, but for some reason I want to say this one went a week before I bottled it.
It's been in the bottle for 15 1/2 months, could it have started fermenting? There was no signs of pressure on the cork when I pulled it, Actually when I used my opener, it pushed the cork in about an inch. I had to make an adjustment, then it worked fine............
I have to admit, it taste good as a champaign style wine I like it..... Just wasn't expecting it....... and don't have it in the right bottles..............
I have about 8 bottles left, I may take a couple and put into champaign bottles and let them sit and see what they do...........