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Thank you again Yooper. i will take your advice and recap. hopefully there will be a little carbo left in the bottles after recapping. kinda like that. anyhow, if not, i will just have to drink them rather quickly. thanks again for the advice. love this forum!

I hope i quote this correctly. new(er) to this. Thank you Yooper, i do apprecaite the advice, but won't i still have the same problem if i simply recap them 2-3 months later? the wine is still sweet and obviously fermenting. I was looking for a much longer term solution such as pasteurization...

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by the way...the peach/passion fruit wine was back sweetened 2 days after i put in sorbates/sulfates.

I have a 1 mo old bottle of Peach/passion fruit wine that i opened last night. very carbonated and in regular bottles. totally unexpected since i hear that letting wine ferment totally then adding sulfites and sorbates to stabilize. must not have totally stopped the process. now i am not sure...

had my first 'beer bomb' with a twist. I had bottled my first batch and had only 48 bottles. i put the rest in a 750 ml Trader Joe beer bottle and corked it with a #9 cork. The bottle didn't explode, but the cork was shot out of it and 'head' was everywhere. only half the beer left. i guess...

this is what got me started as well...first batch ready to bottle. they even included a $25 gift certificate on my next order....saving even more!

i love drawings....

I bought 6. stored 3 and drank 3 over the holidays. ended up having one in February that i didn't quite like, but drank the other this month. have to say...better with age. i only wish i had purchased more to store long enough to get me thru the end of the year until the 2011 batch comes out...