I'm sorry to hear that; it is a lot to lose. I've had my share of bottles
pop. After spending way to much time cleaning up the messes, I decided
never again. Now, I always stabilize. I don't have a solid bung in my
wine-making supplies - I always use a bung and airlock. I had one batch
which drove me nuts, I would be ready to bottle and it would start perking
again. Then it would stop, then start again....
Darlene
"Dan Emerson" > wrote in message
om...
> Well I certainly learned a lesson today.
>
> I had a cabernet all finished sitting in a demijohn, just waiting a
> bit to age and bottle. From last years harvest from Lanza Ranch. I
> had put it in a room with some Sauvignon Blanc that is just finishing
> fermentation, so I was keeping the room cool, about 50 degrees. The
> air lock on the cabernet kept draining into the wine as it changed
> volume due to changing temperature. So I put a bung in it. Good and
> tight.
>
> Today my wife calls me at work to say that there is cabernet all over
> the floor! The demijohn cracked, apparently due to pressure due to
> temperature changes. 54 liters of fine wine all over the carpet. The
> carpet was crap and due to be tossed anyway.
>
> Should a demijohn be able to take the small stresses from temperature
> changes when it is bunged tight? Seems weak to me. Anybody else
> experience this?
>
> I'm bummed.
>
> Dan
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