Finishing my blueberry wine, any advice?

[mprince79]

Hello there,

i've been doing blueberry wine for a few years now but, time to time, I see some of my batch doing a second fermentation .. in the bottle...

Starting with 20lbs of blueberry, adding sugar to reach 1.090. Adding K1-1116 yeast. A batch of 23L

Ending gravity is 0.995, clarifying and here is the finishing process... so as I have now 5 batches of that, you understand that I need proper advice.

How would you guys finish the wine? I have seen in the past years some batches re-starting a fermentation in the bottle even after putting a strong dose of sorbate (potassium).

Using another stabilizer or put a double dose of sorbate?

Thanks for your help,

 

[Aristotelian]

What do you think is happening in the bottle that isn't happening in the fermenter that is triggering these secondary fermentations? Are your bottles sitting at warmer temps or do you just need more time prior to bottling?

 

[johns455]

I always pasteurize after bottling, kills any left over yeast and any other bad things the wine might have picked up.

 

[mprince79]

I always pasteurize after bottling, kills any left over yeast and any other bad things the wine might have picked up.

Hmmm interesting.
How do you do that? I might give it a try.

You fill the bottles, put the cork then boil it for ~15 min?

Edit: ok found it on google, haven't heard of that before, i'll try it for sure. 74C for 15 sec.

Thank!!