Corks coming out.
 

I bottled my skeeter pee about a week ago after sulphiting, sorbating, and back sweetening. At the time there was no apparent gas in solution. I bottled at room temperature then placed it in a 54 degree refrigerator. Now a week later the tops of the corks are pushing out of half the bottles. I opened 3 bottles and the pee is still... still. What is going on?

how long did you let the sulphite and sorbate sit?

Oops I meant to post this in wine... But still the question remains, plus it actually was skeeter mead.

2 days or so before backsweetening and bottling.

did you remeber to degass?

I didn't do anything in particular to degass, but there really didn't appear to be any suspended gas in it, plus I wouldn't think this would be a problem because it is stored at a lower temp than it was bottled.

Apparently the sorbate didn't do the trick. I'd grab a SG sample and see if fermentation has restarted.

Did you rack off of the lees and then sorbate and sulfite and wait a while, and then backsweeten? Or did you do it all at once?

If the wine wasn't completely and perfectly clear with no lees still forming, it wasn't ready to be sorbated.

Yooper is probably right, but I'll offer up the really stupid question - did you remember to let the bottles stand for a few days after corking to let the preasure get past the cork? Usually wine is stored on its side, but I know that it is to be stored upright for about 2 or 3 days after bottle/corking.

natural cork, or synthetics?

I'll NEVER use synthetics again...the slightest bit of leftover gas and they worm their way out.

I did not let them stand I was not aware that I was supposed to do that, and yes they are synthetic corks. Perhaps that's the answer.