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Old 11-03-2012, 08:21 PM   #1
arkenbergcn
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Feb 2012
west union, il
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Today I bottled up some apple wine after stabilizing with some wine conditioner/sweetner as well as adding a little apple juice to increase the flavor a little bit. I had a little left over which I put into a sealed mason jar (for drinking later)!. A little later (3 hours) I noticed that the lid to the mason jar was under pressure so I unscrewed it to relieve the pressure. Next I unscrewed the screw caps on my wine bottles and a little gas came out of them as well. My SG was .997 when I bottled it so I am sure that I have no fermentation going on. Is this a normal thing which happens after wine is racked and then bottled?

 
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Old 11-03-2012, 09:08 PM   #2
DoctorCAD
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Jun 2008
Fayetteville, NC
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.997 is not really done. You should have let it sit a while after back-flavoring.
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Old 11-05-2012, 02:38 AM   #3
Honda88
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Jan 2012
Pella, IA
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doctor cad how do you know that .997 is not done???? if you take an SG reading about once every 7 days and it stays at .997 then it is done.....not all wine goes below .997

 
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Old 11-05-2012, 03:15 PM   #4
Peppers16
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May 2012
Nottingham, (UK)
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I think you're best off waiting a bit before adding more sugar (apple juice) to let the stabilizer do its thing. Maybe some of the surviving yeast got at the juice before it died off?

 
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Old 11-08-2012, 02:19 PM   #5
saramc
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Feb 2011
suburb of Louisville, KY
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It could be a result of a wine that still had dissolved CO2. Are you confident it was degassed thoroughly?
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Old 11-08-2012, 11:17 PM   #6
FlyinDan1017
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Oct 2012
Phoenix, AZ
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I'd tend to lean toward CO2 in the wine. When you added pot met to stabilize, it likely started to replace the free SO and thus released gas. Could have been too slight to see as you're racking into bottles, which also disturbs the wine causing more gas to release. That coupled with the short time of just 3hrs from bottling to noticable pressure in the jar...
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