I have a batch of Barbera in my wine rack that I bottled in October. I
realized that I forgot to add potassium metabisulfate shortly after a few of
my bottles exploded. When I began to work on rebottling and adding campden
tablets to this wine earlier today, I took a taste... it was WONDERFUL!
Unfortunately, the wine is bottled in standard bottles that are unsuited for
the pressure of a sparkling wine. If I were to put these bottles in my
fridge, would that be sufficient to stop the continuing fermentation, or
would I still be cursed with exploding bottles?

Thanks,

Chris Hertling
North Kansas City, MO

Chris Hertling wrote:
> I have a batch of Barbera in my wine rack that I bottled in October. I
> realized that I forgot to add potassium metabisulfate shortly after a few of
> my bottles exploded. When I began to work on rebottling and adding campden
> tablets to this wine earlier today, I took a taste... it was WONDERFUL!
> Unfortunately, the wine is bottled in standard bottles that are unsuited for
> the pressure of a sparkling wine. If I were to put these bottles in my
> fridge, would that be sufficient to stop the continuing fermentation, or
> would I still be cursed with exploding bottles?

Gases like CO2 are generally more soluble at colder temps, so the wine
could hold more in solution where it wouldn't be adding to the internal
pressure. Also, whatever gas is present would be lower in pressure.

Fermentation is probably complete by now. Your borderline bottles have
already blown.

I'd say sticking them in the fridge would reduce the rate of exploding
bottles a lot. I'm not brave enough to say that you won't still be
cursed. B-{)

Kirk

Hello,
Been there, done that.... I did put mine in the fridge and they did not pop
on me (which is not to say they won't), but I believe the cooler temps did
slow things down. However, when I did open one from the fridge...let's say
most of the bottle ended up on my kitchen, not in my wine glass. Be careful
with them.
Darlene ;o)

"Kirk Mitchell" > wrote in message
ups.com...
>
> Chris Hertling wrote:
>> I have a batch of Barbera in my wine rack that I bottled in October. I
>> realized that I forgot to add potassium metabisulfate shortly after a few
>> of
>> my bottles exploded. When I began to work on rebottling and adding
>> campden
>> tablets to this wine earlier today, I took a taste... it was WONDERFUL!
>> Unfortunately, the wine is bottled in standard bottles that are unsuited
>> for
>> the pressure of a sparkling wine. If I were to put these bottles in my
>> fridge, would that be sufficient to stop the continuing fermentation, or
>> would I still be cursed with exploding bottles?
>
> Gases like CO2 are generally more soluble at colder temps, so the wine
> could hold more in solution where it wouldn't be adding to the internal
> pressure. Also, whatever gas is present would be lower in pressure.
>
> Fermentation is probably complete by now. Your borderline bottles have
> already blown.
>
> I'd say sticking them in the fridge would reduce the rate of exploding
> bottles a lot. I'm not brave enough to say that you won't still be
> cursed. B-{)
>
> Kirk
>