Originally Posted by stujol
I also have not been stabilizing if I wasn't back sweetening but recently I had two different batches start re-fermenting in the bottle. It wasn't intense, just a couple corks pop off and a little sediment in the bottom (they were crystal clear at bottling). Both were exposed to increased temperatures after bottling which I suspect caused the yeast to start again.
Hmm, that shouldn't happen of course if the wine is at .990-.996 as there are no fermentable sugars left. Maybe it wasn't quite at .990-.996?
Actually, if they were finished and bottled before about 6-8 months old, I would be willing to bet you've got some MLF going on. Kits come with sulfites to work as a preservative, and to prevent MLF. But if the fermentation is over when you bottle, it's impossible for fermentation to restart unless MLF is happening. Another thought would simply be that the wine wasn't degassed, and the increased temperature is causing the co2 to be forced out- but that wouldn't create sediment. MLF may.