"Dar V" > wrote in message
...
> I'm sorry to hear that; it is a lot to lose. I've had my share of bottles
> pop. After spending way to much time cleaning up the messes, I decided
> never again. Now, I always stabilize.

Stabilizing a dry wine with sorbate isn't necessary, but sulfiting is. His
carboy popped due to pressure change because it was topped full and bunged
tight. Probably blew the bottom out. I've had that happen before, so now I
try to avoid using glass carboys. You won't have that happen with stainless
kegs.

Tom S