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Doug Miller

In article >, wrote:
>The wine could still be fermenting.
>Did you measure SG before bottling ??

He said he bulk-aged it for 11 months. Hard to imagine there would be anything
left to ferment...
>
>Sulphite will not stop fermentation
>it may stun yeast temporarily.
>
>Luc
>
wrote:
>
>> I hope someone can help. I recently bottled a batch of Brunello that I
>> fermented from wine juice. I thought I did everything correct. Racked
>> using clean carboys, measured all the sulfites correctly and tested
>> the alcohol level throughout fermenting, even sampled along the way
>> being very pleased. The wine was bottled about 6 weeks (fermented and
>> aged in carboys for about 11 months). I opened a bottle the other
>> night to sample and low and behold the top popped almost like a
>> champagne bottle and the wine tasted carbonated. What went wrong? Is
>> it lost? Tom
>