If you still have some gas in the bottle and it doesn't bust or blow the cork. What will happen? Will you have sparkling wine lol... or will it eventually go away?
No real reason except tradition. Some will give you a "micro-oxygenation" lecture, but threaded caps and plastic corks are taking to mainstream wine making. It won't be too long before that is normal and corks will be found only on "boutique" wines.
The reason most home winemakers use corks is cost. They are cheap and require only a cheap device to install them.
Ok. Thanks! Good to know. So I can use my beer caps & capper to bottle my wine until I get my hands on a corker.
If it doesn't burst (or pop) then it will be carbonated like champagne.
(assuming that you have active yeast and fermentation was incomplete)
If you are just talking about dissolved C02 from fermentation but no active yeast, it will be the level of carbonation that it was when it was put in the bottle. It won't just go away, but it won't increase either.
No. The cork will fly out or the bottle will burst. Champagne bottles are extra thick and designed to hold pressure, regular wine bottles are not.
Beg to differ. When I first started brewing and didn't stabilize, I would routinely have bottles that carbed up like soda by the time they were uncorked. They would foam out all over and make a mess, but were sparkly and wonderful to drink. The only time these bottles ever exploded were ones that were left in my car and got super hot (thus increasing the pressure), and I only ever had one cork pop out.
That being said. I in no way endorse this practice and stabilize all my wines. Better safe then cleaning up a mess or driving a wine soaked car.
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