Archive for Downsizer For an ethical approach to consumption
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gil
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Hot weather - popped corks alertThose of you who make wine without killing off the yeast with sulphite before bottling might like to check your bottles for popped or rising corks while the fine weather lasts, and put them in a cold / cool place.
One of my bottles of cooking wine blew its cork this morning [though I'd noticed some time ago that it was a bit fizzy in the bottle], so I opened the other two in the sink to let the gas out, and will lightly recork later [but for use very soon].
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Treacodactyl
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I thought we could have a whip round and send all the ones about to go pop to Mary-Jane. 
Timely reminder, the grape wine I made last year has undergone secondary fermentation and is now almost as fizzy as a Cava! Luckily I noticed and the corks stayed in the bottles, which are now standing upright, and we're drinking them up. 
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fatbloke
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| Treacodactyl wrote: | ----%<-----
Timely reminder, the grape wine I made last year has undergone secondary fermentation and is now almost as fizzy as a Cava! Luckily I noticed and the corks stayed in the bottles, which are now standing upright, and we're drinking them up. |
Hum ? That's not really "secondary" fermentation.......
Thats either because it hadn't finished fermenting when bottled (your hydrometer is your friend), you'd back sweetened but not stabilised or it's undergone "malolactic" fermentation in the bottle.......
Not that it really matters, as long as the end product tastes Ok...
Oh and if the bottles look "iffy" then get them in a fridge and chill them - and still be careful when removing stoppers/corks....
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fatbloke
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double post...(mouse batteries....)
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