Ok, I could use some help here.
I made a batch of mead back at the beginning of April. I used White Labs Sweet Mead yeast. It left a lot of residual sugar, but the gravity has been stable since about since I first racked it in May. I racked it 3 or 4 times total, and didn't see any lees after the final racking. It seemed a good a time as any, so I bottled it about a month ago. I'd used sulfite for a couple of the rackings.
After several weeks though I noticed new yeast forming in the bottles. Kind of a bummer, I figured, but whatever it will be ok. Then I came home one day to find that a couple of the corks popped out.
So my question is: What can I do to save the rest of the batch?
Should I try to open and recork to let off the pressure? Or use champagne wires? Or...?
I made a batch of mead back at the beginning of April. I used White Labs Sweet Mead yeast. It left a lot of residual sugar, but the gravity has been stable since about since I first racked it in May. I racked it 3 or 4 times total, and didn't see any lees after the final racking. It seemed a good a time as any, so I bottled it about a month ago. I'd used sulfite for a couple of the rackings.
After several weeks though I noticed new yeast forming in the bottles. Kind of a bummer, I figured, but whatever it will be ok. Then I came home one day to find that a couple of the corks popped out.
So my question is: What can I do to save the rest of the batch?
Should I try to open and recork to let off the pressure? Or use champagne wires? Or...?