Used stabilizer from quality wine and ale added to white zin. Left for almost two weeks before bottling no fermentation visible. Now seems like it is fermenting again. Used some last Saturday was nice sparkling wine. Worried about bottle breaking. Has anyone had similar problems
Stablizers
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Did you check the finished SG? Sounds like you bottled this. If so what makes you think its fermenting again exactly? Perhaps you did not properly degas and its loaded with CO2 still. More detailed info would help!
Wine was made in sept didnt check SG before bottling stabilizer contains inert sugars and sorbate directions call for 500ml of ld carlson stabilizer to 5 gal wine. Sweetner with stabalizer.
Add to taste, 2 oz per gallon is recommended. Wait seven days to bottle(drections)
waited more than seven days. Just worried about explosions keeping as cool as possible to slow down ferment. Must admit made nice sparklingt pink champagne
Add to taste, 2 oz per gallon is recommended. Wait seven days to bottle(drections)
waited more than seven days. Just worried about explosions keeping as cool as possible to slow down ferment. Must admit made nice sparklingt pink champagne
Either you did not degas properly or this product is not doing what it is supposed to do and with the new added sugar the few traces of yeast still around have come back to life and are trying their best to consume the new found food source. If that is the case you will have exploding bottles at some point. If its just CO2 that was not removed before bottling the problem should not worsen but it won't taste like wine ever but like a sparkling cooler of sorts.
Did you degas properly, if so how, was the wine crystal clear when bottled?
What kit was this?
Did you degas properly, if so how, was the wine crystal clear when bottled?
What kit was this?
cpfan
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Sounds more like a wine conditioner than a stabilizer. Although wine conditioners contain sorbate, it is not enough to prevent fermentation re-starting unless a lot is added. Some brands say 15ml per litre (about 285ml per 5 US gallons or 345 ml per 5 Imp gallons/6 USG).
So, how much did you add? 500ml to the 5 gallons, or 2 ounces?
Steve
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As cpfan has said, this sounds like a wine conditioner ( sweetener) which has enough sorbate added to keep the conditioner itself from fermenting but probably not enough to keep your wine from refermenting if no other sorbate was added. Did you add your sorbate that came with the kit? If you did, your wine is probably not degassed enough; if you didn't, it probably started fermenting again.
When adding conditioner, add some, stir it in and then taste and keep doing this until you reach the sweetness level that you like.
When adding conditioner, add some, stir it in and then taste and keep doing this until you reach the sweetness level that you like.
I dont care what the instructions say on those bottles Ive seen the whole bottle used many times with fermentation starting again. Use sorbate and sulfite 1st and then sweeten with whatever you are going to use. Its just not worth it. About those bottles now, Id start drinking them fast like ibglowin is saying or pop all of them open, let them stabilize again and re bottle. Popping corks and exploding ottles isnt fun and can make quite a mess on floor, walls and yes Ceiling!
