'sparkling' wine

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'sparkling' wine

Postby sanduh » Sun Sep 02, 2012 9:56 am

I made a Cabernet Sauvignon wine.
After about one year in the carboy, the wine was just fine, good taste during the bottling.
One week after the bottling I have opened the first bottle. The wine was a bit 'sparkling'.
I have opened a second bottle. Same problem.
Can you help me with this?
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'sparkling' wine

Postby Brewtime » Sun Sep 02, 2012 4:55 pm

Did you kill off the yeast. Seems like fermentation still going on.


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Re: 'sparkling' wine

Postby tookalisten » Mon Sep 03, 2012 7:14 am

I'm with brewtime - sure sounds like you have some yeast left over from somewhere.
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Re: 'sparkling' wine

Postby sanduh » Mon Sep 03, 2012 8:28 am

1. It sound to be a logical reason, but why this left over yeast did not work for one year in the carboy and start working in the bottles?
2. How to kill it?
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Re: 'sparkling' wine

Postby tookalisten » Mon Sep 03, 2012 12:47 pm

I had a mead do that to my once. I too had already bottled. I just drank it as is and enjoyed the mild "fizz".
I'm at a loss what you can do with it now; but enjoy it as is since it is bottled.

Use it to make Sangria.
Enjoy the little things, for one day you may look back and realize they were the big things.
~Robert Brault

Primary: Pale Ale
Kegged: Brown Ale, Sweet Stout, IPA, Blonde Ale, Vienna Lager
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'sparkling' wine

Postby Brewtime » Mon Sep 03, 2012 5:43 pm

sanduh wrote:1. It sound to be a logical reason, but why this left over yeast did not work for one year in the carboy and start working in the bottles?
2. How to kill it?

because in the carboy the Co2 escapes through the airlock. The bottle it gets dissolved into solution


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