One more thing. Sulfite does not kill bacteria like yeast or MLF
bacteria. It puts them in a suspended animation state. Once the SO@
levels drop to a level where the certain bacteria are comfortable,
they will resume activity.

Bob

On Dec 17, 7:00*pm, wrote:
> 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