A few batches of my blackberry wine have lots of tiny bubbles that
cling to wine glass.
I've added meta at crushing , and 2 campden per 5 gal carboy at 2nd
and 3rd racking .
plus wine sorbate at bottling . I did'nt notice these bubbles in while
the wine was in the bottles
but after un corking and poring into glasses they appear . My friends
say the wine taste great
but they don't hold glass up to the light to see the bubbles . --
Help !

I've never made blackberry wine before, but it kinda sounds like "petiance."
If grapes were involved, I'd say that it's an incomplete malolactic
fermentation. In that case, it might just disipate in the bottle over time,
or not. If anyone out there has experience w/ Bberry wines, I yield to their
experience... In my limited experience, once it's in the bottle, there's
not a whole lot to be done; next batch, google blackberry wines & malolactic
fermentation and, if appropriate, add a store bought malo culture during
fermentation.
It sounds like you've proceeded with appropriate chemical measures to
ensure a stable product. But, what I've done at times when I've noticed
shortcomings in my product ( like you indicate,) is to wait until someone
raises the issue, then dazzle them with my limited "expert" assesment
followed by an assurance as to HOW I'll take steps to avoid that problem in
the future... In the quest for a superior bottle, you may well be ( a lot of
us are) your harshest critic. HTH, regards, bob


"Frederick" > wrote in message
...
>A few batches of my blackberry wine have lots of tiny bubbles that
> cling to wine glass.
> I've added meta at crushing , and 2 campden per 5 gal carboy at 2nd
> and 3rd racking .
> plus wine sorbate at bottling . I did'nt notice these bubbles in while
> the wine was in the bottles
> but after un corking and poring into glasses they appear . My friends
> say the wine taste great
> but they don't hold glass up to the light to see the bubbles . --
> Help !

It is very possible that the wine has undergone spontaneous malo-
lactic fermentation. A good bacteria converts the malic acid into
lactic acid, which has a slightly higher pH and lower acidity than the
malic acid. This serendipitous occurance should soften the acidity of
the wine, increase the mouthfeel and make it effervescent as it ages.
Keep the bottles cool in the summer or you may begin to lose some
corks prematurely. Enjoy it.

On Apr 7, 11:19 am, Frederick > wrote:
> A few batches of my blackberry wine have lots of tiny bubbles that
> cling to wine glass.
> I've added meta at crushing , and 2 campden per 5 gal carboy at 2nd
> and 3rd racking .
> plus wine sorbate at bottling . I did'nt notice these bubbles in while
> the wine was in the bottles
> but after un corking and poring into glasses they appear . My friends
> say the wine taste great
> but they don't hold glass up to the light to see the bubbles . --
> Help !

degas ?? whats that ... my wine books don't mention that .