Semillon turned champagne

[Nono]

Hi. I've been making wine for a few years now and have not had this happen yet I have a batch of Semillon that had fermented to 1.000 was clear cold stabilized and I had waited to make sure fermentation had stopped. Sg. The same for a month. Didn't see the need to add sorbate because I wasn't going to add any more sugar. So I bottled and it was delicious. Then it started tasting like I hadn't degassed enough. Still delish. Now..... looks like sediment in bottles and very bubbly. ... still delish but worried about popping corks. Sg. At .996
Put all remaining bottles in spare frig. Is that the best way to handle this?

 

[mmadmikes1]

Yep. unless you just drink them all fast. That would work too

 

[Nono]

Thanks. Working on it! Bummed though cause it really was so good. Thought I might even enter it in the fair! Oh well.... lesson learned so not all bad