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Doug Miller

In article >, 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

How many times did you rack it during the 11 months it was bulk-aging in the
carboys? Did you ever stir it? Did you have the carboys tightly stoppered, or
fitted with airlocks?

No, it's not lost. Your corks are, though. Open every bottle, and pour them
back into a carboy. Add sulfite. Stir the wine vigorously -- you'll see a lot
of foam. Stir it again. Repeat until it stops foaming. Re-bottle.