zadig39

Recipes 

I had a batch of cyser referment after being bottled. I back sweetened after campden and sorbate with juice. What happened? All corks pushed out.

MedsenFey

Recipes 

It sounds like it started fermenting again. If you provide the full details of the recipe including yeast strain, gravity, and so forth, you may get better answers.

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"Our results are merely the result of carefully managing the transformation of bee spit into yeast excrement."
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malkore

Recipes 

more info needed, yes.

but also we need timelines. cool fermentation temps in the winter leaves CO2 in the mead. corking (especially synthetic corks) a lightly CO2 infused mead can pop the corks back out, especially as the temperature warms up.

you don't hear about degassing mead much since the 'normal thing to do' is a long secondary which gasses off the CO2. but if you get a pretty fast and clear primary, you can get carb'd mead in the bottles still.

Its not 'ruined' unless it tastes noxious!

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Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10

MedsenFey

Recipes 

One more thing - if any bottles still have the cork in them, please handle them with care and place them in a cold refrigerator to reduce the chance of a bottle explosion. If you don't have a cold place for them, cover them in a 5-gallon bucket or some other container that will not be harmed by flying glass.

__________________
"Our results are merely the result of carefully managing the transformation of bee spit into yeast excrement."
--- Wayneb

zadig39

Recipes 

The recipe was the autum spiced cyser from the "complete mead maker". I think I used red star champagne yeast if I remember right and I did add juice after stabilizing. Malkore may be right about degassing, the conditions were as he stated. There was some sediment in the bottles that made me think that it refermented,but that could just be sediment I guess.

KenSchramm

Recipes 

Zadig-

RS Champagne has a very high ETOH tolerance. Timelines, info on nutrient use and gravities (start, rack, bottling) will be critical to making any kind of educated guess as well.

Sorbate won't stop a fermentation that hasn't actually ceased. Adding more juice at bottling to a high-ETOH-yeast fermented mead would explain pushed corks.

Ken

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zadig39

Recipes 

Thank you very much Mr. Schramm. That answers a few questions. I did save a few bottles with flip top lids. They taste pretty good at this point, a little age should do them well.