What did I do wrong; I would like to do it again.

LuiInIdaho said:

The other night we opened a bottle of homemade wine - a rhubarb wine. It had a clear color and a little sediment in the bottle. When we opened the bottle, it popped like a champagne. When we poured it into a glass, it had the effervescence of a sparkling wine. I was pleasantly surprised that we had created a rhubarb sparkling wine with a great color and flavor. Is it normal to add campden tablets (or another stabilizer) at bottling time? I don't recall doing any of this. Any way, the bit of yeast sediment was easy to put up with given that we got a sparkling wine. Also, if we try to do this again, would it be recommended to use champagne bottles and wire cork hoods?

Thanks in advance for your help. mark

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Kampo said:

you bottled wine that wasn't quite done fermenting. to recreat prolly best to let it ferment dry then add some priming surgar and bottle in champagne or beer bottles

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