Bubbly wine - Home Brew Forums
Register Now For Free!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Winemaking Forum > Bubbly wine

Reply
 
Thread Tools
Old 10-04-2012, 12:48 AM   #1
RedGapBrew
Recipes 
 
Jul 2012
Posts: 15


I opened a bottle of my plum wine. It is only four months old. It is bubbly and tastes like champagne. Wondering how it got that way?

 
Reply With Quote
Old 10-04-2012, 12:52 AM   #2
JollyIsTheRoger
 
JollyIsTheRoger's Avatar
Recipes 
 
Feb 2011
Northwest Indiana/Chicago
Posts: 520
Liked 29 Times on 23 Posts


There were still sugars left when you bottled. Did you take any readings? Also I suggest maybe drinking the rest quickly so they don't explode on you.
__________________
Small homebrew facebook group for trading, advice, and general bragging. PM me if you join- http://www.facebook.com/groups/256122024462215/
One gallon brewing blog http://onegallonbrewing.blogspot.com/

 
Reply With Quote
Old 10-04-2012, 01:05 AM   #3
RedGapBrew
Recipes 
 
Jul 2012
Posts: 15

Did not take readings but was real dry when I bottled it. Some I sweetened and stabilized but did not think I needed to do it on this. This is my first time to make and bottle wine. Learning a lot from this forum.

 
Reply With Quote
Old 10-04-2012, 01:51 AM   #4
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,739
Liked 8015 Times on 5601 Posts


Quote:
Originally Posted by RedGapBrew View Post
Did not take readings but was real dry when I bottled it. Some I sweetened and stabilized but did not think I needed to do it on this. This is my first time to make and bottle wine. Learning a lot from this forum.
There are only two possiblities- either there were fermentable sugars in the wine, or it was gassy when bottled (or both, I guess).

If the wine was completely dry, .990, and bottled, then it had to have been gassy. If it was higher than .990, there were still fermentable sugars in it.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 10-04-2012, 01:51 AM   #5
Jboyles123
Recipes 
 
May 2012
Posts: 30
Liked 5 Times on 5 Posts


Did you de-gas it well before bottling?

 
Reply With Quote
Old 10-04-2012, 04:10 AM   #6
Honda88
Recipes 
 
Jan 2012
Pella, IA
Posts: 702
Liked 25 Times on 25 Posts


100 bucks on not degassed

 
Reply With Quote
Old 10-04-2012, 05:12 AM   #7
RedGapBrew
Recipes 
 
Jul 2012
Posts: 15

I would say not degassed. How do you do that? Somehow I missed that part of my instructions, only my dry wine is that way. Not the sweet.

 
Reply With Quote
Old 10-04-2012, 06:27 AM   #8
Honda88
Recipes 
 
Jan 2012
Pella, IA
Posts: 702
Liked 25 Times on 25 Posts


you need to either manually wip the wine like a blender or use a power drill with a paint stirrer(those are the ol fashion ways) and you need to do this for like a half hour depending on how bad it needs degassed. I do this at bottling time after adding K meta and ascorbic acid

 
Reply With Quote
Old 10-04-2012, 06:44 AM   #9
JollyIsTheRoger
 
JollyIsTheRoger's Avatar
Recipes 
 
Feb 2011
Northwest Indiana/Chicago
Posts: 520
Liked 29 Times on 23 Posts


Quote:
Originally Posted by Honda88
you need to either manually wip the wine like a blender or use a power drill with a paint stirrer(those are the ol fashion ways) and you need to do this for like a half hour depending on how bad it needs degassed. I do this at bottling time after adding K meta and ascorbic acid
If using a power drill, small controlled bursts, it will foam over if you do it to hard and don't have a lot of head space. I did that today actually, got impatient.
__________________
Small homebrew facebook group for trading, advice, and general bragging. PM me if you join- http://www.facebook.com/groups/256122024462215/
One gallon brewing blog http://onegallonbrewing.blogspot.com/

 
Reply With Quote
Old 10-04-2012, 01:08 PM   #10
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,739
Liked 8015 Times on 5601 Posts


If the wine was sweetened at bottling, though, that IS the cause and not degassing. Most wines and ciders will degas enough naturally, as I've only actually had ONE wine in 15 years that needed degassing besides kit wines.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Reply
Thread Tools



Forum Jump