I appreciate your point as well. We all look at what we read here and try
to decipher what we think it could be based on our own experiences. I learn
something new every day.
Darlene

"pp" > wrote in message
om...
> "Dar V" > wrote in message
> >...
>> Tom,
>> I appreciate your point that it could be something other than
>> fermentation
>> beginning again. I have noticed that the wine in my glass carboys
>> contract
>> and expand depending on the temperature, but I always put a bung &
>> airlock
>> on them. I guess I don't trust anything I make to put a solid bung in
>> it,
>> but I gather some do. I'll have to go back and look at the recipes from
>> my
>> first batches and see how dry they were. I didn't stabilize at all, and
>> I
>> had problems. Since I started to sulfite and stabilize, I have not had a
>> problem. Thanks.
>> Darlene
>> Wisconsin
>>
>
> I doubt it's just a temperature difference. I put my carboys with a
> solid bung into a fridge to cold stabilize, so they drop rapidly from
> 22C or so to 3C within a couple of days. And then back again when I
> take them out. I've never had a broken carboy this way. The conditions
> described in the original post are nowhere close to these type of
> temperature changes. I'd suspect a fault in the glass or some type of
> instability in the wine (or both).
>
> Also, unless the solid bung is "glued in", it should come out before
> the glass gives, so expansion shouldn't cause this anw.
>
> Inverson's book recommends putting solid bung on the wine pretty much
> right after it's finished fermenting. He's actually using it - among
> other things - to check for microbial stability. I've stopped doing
> this now, but more because of degassing problems than fear of losing
> the carboys. I'm using the Ferm-Rite airlocks which are great that way
> - they basically combine a solid bung with 1-way airlock
> functionality, best of both worlds.
>
> Pp