MartyB
Well-Known Member
Finishing some research that I should have done last week before I bottled my Apfelwien. Apfelwien was crystal clear last weekend when I bottled.
I bottled 1/2 my Apfelwien in beer bottles with Coopers Carb Drops.
The other 1/2, I added 3 crushed Campden tablets, stirred gently (lots of degassing at this point). Waited a couple hours, added 1 can of apple juice concentrate, stirred again (very little gas coming out of solution this time) then bottled in 750ml wine bottles.
Now all those wine bottles have yeast sediment and 1 popped the cork last night. So I'm guessing the Campden wasn't enough to prevent the frementation of the concentrate.
Is there any good way to relieve pressure in the wine bottles so they don't all blow? Should I carefully pop the corks and pour back into into the fermentor and wait for this to finish before I try bottling again?
Any recommendations would be appreciated.
I bottled 1/2 my Apfelwien in beer bottles with Coopers Carb Drops.
The other 1/2, I added 3 crushed Campden tablets, stirred gently (lots of degassing at this point). Waited a couple hours, added 1 can of apple juice concentrate, stirred again (very little gas coming out of solution this time) then bottled in 750ml wine bottles.
Now all those wine bottles have yeast sediment and 1 popped the cork last night. So I'm guessing the Campden wasn't enough to prevent the frementation of the concentrate.
Is there any good way to relieve pressure in the wine bottles so they don't all blow? Should I carefully pop the corks and pour back into into the fermentor and wait for this to finish before I try bottling again?
Any recommendations would be appreciated.