One more thing. Sulfiting after fermentation but not before bottling
could cause residual sugar to re-ferment again. The SO2 will keep
yeast and MLF bacteria at bay. So the sulfite after fermentation would
discourage both fermentations but then as you bottle the SO2 decreases
and if not supplemented will become low enough to not be strong enough
to inhibit both from re-occuring.

Bob

On Dec 17, 6:54*pm, wrote:
> Did you sulfite right after fermentation was complete?? If so it could
> be MLF completing. Did you sulfite before bottling?? If not, it's even
> more likeley MLF is the cause if you sulfited right after fermentation
> was done. Residual CO2 doesn't cause the cork to explode out of the
> bottle.
>
> Bob
>
> On Oct 19, 5:18*pm, 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