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*Deep Breath* *Count to 10*
Right, so it looks like my problem with corking may in fact be due to renewed fermentation. I now see signs of air in every bottle, as well as clearly visible sediment. Here's the process I went through in preparation for bottling. Please tell me where I went wrong.
1: Bulk aging complete, one carboy at 6 gallons, one at 3 gallons
2: Stabilize w/ potassium sorbate. 3.5-4 tsp in large, 2 tsp in small (directions say 1/2 tsp per gallon). Stir.
3: Due to equipment problems, wine sits for another month or so.
4: Make up backsweetening mixture in same proportions as original must (apple juice, honey, spices).
5: Add 1/16 tsp sulfite to kill wild yeast (directions call for 1/4 tsp for 5 gallons). Stir.
6: Heat to below boiling, simmer on low heat for 15-20 minutes. Allow to cool to room temperature.
7: Add pectin enzyme and 1 tsp sorbate for 5.5 qts. Stir. Place in fridge overnight.
8: Mix backsweetener w/ mead, add additional 1 tsp sorbate, stir.
9: Allow to settle overnight.
10: Filter with #1 Buon Vino pads (mini-jet).
11: Rinse bottles with full strength sulfite solution, rinse again with 1/8 strength solution.
12: Fill bottles 24 bottles.
13: Cork 24 bottles.
14: Look at bottles 3 days later, curse a lot.
Now, the question becomes, how to procede from here. Do I put it all back into a bucket, add more sorbate, filter again, and re-bottle? Just add a small bit of sorbate to each bottle and re-cork? Give up and take up knitting?
Thoughts, comments greatly appreciated.
- Brett
*Deep Breath* *Count to 10*
Right, so it looks like my problem with corking may in fact be due to renewed fermentation. I now see signs of air in every bottle, as well as clearly visible sediment. Here's the process I went through in preparation for bottling. Please tell me where I went wrong.
1: Bulk aging complete, one carboy at 6 gallons, one at 3 gallons
2: Stabilize w/ potassium sorbate. 3.5-4 tsp in large, 2 tsp in small (directions say 1/2 tsp per gallon). Stir.
3: Due to equipment problems, wine sits for another month or so.
4: Make up backsweetening mixture in same proportions as original must (apple juice, honey, spices).
5: Add 1/16 tsp sulfite to kill wild yeast (directions call for 1/4 tsp for 5 gallons). Stir.
6: Heat to below boiling, simmer on low heat for 15-20 minutes. Allow to cool to room temperature.
7: Add pectin enzyme and 1 tsp sorbate for 5.5 qts. Stir. Place in fridge overnight.
8: Mix backsweetener w/ mead, add additional 1 tsp sorbate, stir.
9: Allow to settle overnight.
10: Filter with #1 Buon Vino pads (mini-jet).
11: Rinse bottles with full strength sulfite solution, rinse again with 1/8 strength solution.
12: Fill bottles 24 bottles.
13: Cork 24 bottles.
14: Look at bottles 3 days later, curse a lot.
Now, the question becomes, how to procede from here. Do I put it all back into a bucket, add more sorbate, filter again, and re-bottle? Just add a small bit of sorbate to each bottle and re-cork? Give up and take up knitting?
Thoughts, comments greatly appreciated.
- Brett
