I bottled my first batch of wine, which was made from home grown
Concord grapes. The wine had been aging in a class carboy in my
basement for 2 years. (Not sure whether letting it sit longer helps,
but according to the "Vines to Wines" book, he says it ages better in
bulk than in individual bottles).

Anyway, I sweetened about 1/2 the batch with Concord grape juice, and
then bottled. I was surprised to see corks popping out after a few
weeks, and also tasting one of the bottles, it seems like it became a
fizzy wine.

I thought that once the wine reached full alchoholic level, all the
yeast died? I guess also, based on what I just read, you have to add
Sorbate when bottling to prevent this?

Shalom Shachne wrote in news:945a93e6-c2d4-4cb4-8a91-
:

I bottled my first batch of wine, which was made from home grown
Concord grapes. The wine had been aging in a class carboy in my
basement for 2 years. (Not sure whether letting it sit longer helps,
but according to the "Vines to Wines" book, he says it ages better in
bulk than in individual bottles).

Anyway, I sweetened about 1/2 the batch with Concord grape juice, and
then bottled.

Oops.

I was surprised to see corks popping out after a few
weeks, and also tasting one of the bottles, it seems like it became a
fizzy wine.

Doesn't surprise me. You're lucky the corks popped before the bottles exploded.

I thought that once the wine reached full alchoholic level, all the
yeast died?

Fermentation stops when EITHER of two things happens: the alcohol level becomes high
enough to kill the yeast, or there is no sugar left to ferment.

Most fermentations stop for the latter reason, not the former -- and, as you have discovered,
if additional sugar is introduced, the yeast will be happy to ferment it for you.

I guess also, based on what I just read, you have to add
Sorbate when bottling to prevent this?

Yes. NEVER sweeten a wine without adding sorbate at the same time.

On Fri, 23 Mar 2012 17:21:40 +0000 (UTC), Doug Miller
wrote:

Shalom Shachne wrote in news:945a93e6-c2d4-4cb4-8a91-
:

I bottled my first batch of wine, which was made from home grown
Concord grapes. The wine had been aging in a class carboy in my
basement for 2 years. (Not sure whether letting it sit longer helps,
but according to the "Vines to Wines" book, he says it ages better in
bulk than in individual bottles).

Anyway, I sweetened about 1/2 the batch with Concord grape juice, and
then bottled.

Oops.

I was surprised to see corks popping out after a few
weeks, and also tasting one of the bottles, it seems like it became a
fizzy wine.

Doesn't surprise me. You're lucky the corks popped before the bottles exploded.

I thought that once the wine reached full alchoholic level, all the
yeast died?

Fermentation stops when EITHER of two things happens: the alcohol level becomes high
enough to kill the yeast, or there is no sugar left to ferment.

Most fermentations stop for the latter reason, not the former -- and, as you have discovered,
if additional sugar is introduced, the yeast will be happy to ferment it for you.

I guess also, based on what I just read, you have to add
Sorbate when bottling to prevent this?

Yes. NEVER sweeten a wine without adding sorbate at the same time.


Or you could sweeten it with stevia I think, without sorbate.

Charlie

Charlie charliedatiinet.net.aus wrote in news:grnqm7tqc6itttkusnue63uqapang33r8c@
4ax.com:

On Fri, 23 Mar 2012 17:21:40 +0000 (UTC), Doug Miller
wrote:

Yes. NEVER sweeten a wine without adding sorbate at the same time.

Or you could sweeten it with stevia I think, without sorbate.

Stevia is not fermentable, but it may, or may not, produce palatable results. Wines are
sweetened with table sugar, fruit juice, or honey for a reason. I certainly would never consider
sweetening an entire batch with stevia, or any artificial sweetener, without having tested it first,
both by the glass (to see if the flavors are compatible) and by the bottle (to make sure it
doesn't develop off-flavors during aging).

Doug Miller wrote:
Charlie charliedatiinet.net.aus wrote in
news:grnqm7tqc6itttkusnue63uqapang33r8c@ 4ax.com:

On Fri, 23 Mar 2012 17:21:40 +0000 (UTC), Doug Miller
wrote:

Yes. NEVER sweeten a wine without adding sorbate at the same time.

Or you could sweeten it with stevia I think, without sorbate.

Stevia is not fermentable, but it may, or may not, produce palatable
results. Wines are
sweetened with table sugar, fruit juice, or honey for a reason. I
certainly would never consider sweetening an entire batch with
stevia, or any artificial sweetener, without having tested it first,
both by the glass (to see if the flavors are compatible) and by the
bottle (to make sure it
doesn't develop off-flavors during aging).

I've used stevia by the glass for both plum wine and cider. It works fine in
both. Long term, I don't have any experience.

I wouldn't recommend the commercial blends where a teaspoon of "stevia" replaces
a teaspoon of sugar. The fillers kill the taste. The stevia I use takes maybe a
matchhead or two to replace a teaspoon of sugar.

On Sat, 24 Mar 2012 13:16:40 -0700, "Bob F"
wrote:

Doug Miller wrote:
Charlie charliedatiinet.net.aus wrote in
news:grnqm7tqc6itttkusnue63uqapang33r8c@ 4ax.com:

On Fri, 23 Mar 2012 17:21:40 +0000 (UTC), Doug Miller
wrote:

Yes. NEVER sweeten a wine without adding sorbate at the same time.

Or you could sweeten it with stevia I think, without sorbate.

Stevia is not fermentable, but it may, or may not, produce palatable
results. Wines are
sweetened with table sugar, fruit juice, or honey for a reason. I
certainly would never consider sweetening an entire batch with
stevia, or any artificial sweetener, without having tested it first,
both by the glass (to see if the flavors are compatible) and by the
bottle (to make sure it
doesn't develop off-flavors during aging).

I've used stevia by the glass for both plum wine and cider. It works fine in
both. Long term, I don't have any experience.

I wouldn't recommend the commercial blends where a teaspoon of "stevia" replaces
a teaspoon of sugar. The fillers kill the taste. The stevia I use takes maybe a
matchhead or two to replace a teaspoon of sugar.


I've not used it at all, but thanks for the tip.
Charlie