On 3/21/04 6:20 AM, in article ,
" > wrote:

> Well, the wines SG was below 1.0 and was filtered. There was no activity in
> the airlock on the
> carboy. Prior to filling the bottles, they were washed in a m-sulfide
> solution. The corks were
> soaked in warm m-sulfide solution. The m-sulfide solution was about 5% in
> strength.
>
> On Sat, 20 Mar 2004 23:47:47 GMT, Greg Cook >
> wrote:
>
>> On 3/20/04 10:11 AM, in article ,
>> " > wrote:
>>
>>> Hi,
>>>
>>> I need help, my two recent batches (strawberry and calabrese) wine has
>>> become
>>> carbonated! After one
>>> year I popped corks on several bottles of both wines and both come out like
>>> champaigne with a funny
>>> off taste. What could be causing this anomaly?
>>>
>>> I was certain that the primary fermentation has been completed by checking
>>> the
>>> SG and then waiting
>>> an additional 5 months prior to bottling them.
>>>
>>> Any suggestion would help.
>>
>> Can you provide any more details? What was the SG at the time of bottling?
>> Where they completely dry? Was all the dissolved CO2 gone? I have found that
>> wine, even though it has been still for months, can begin fermentation again
>> if there is any sugar left.
>


Ok - a couple more thoughts. Sugar - unless the SG is really down there
(0.995 or lower) you probably have some residual sugar left. If that is not
the case, you may still have dissolved CO2 in your wine. If the wine was
bulk aged in a cool environment it is likely that the CO2 would not be
completely dissipated during bulk aging. In these cases, you may want to get
one of those wine degassing wands to stir your wine vigorously to let the
CO2 escape before bottling. If you search this newsgroup on "degassing" you
should find lots of discussion on the matter.

--
Greg Cook
http://homepage.mac.com/gregcook/Wine

(remove spamblocker from my email)