Ask Mr. Steve
I've tried 3 different types and wine and each has bubbles in them...fewer each time but bubbles in the wine none the less..
First batch of homemade blackberry actually popped the corks ..:)
Been following directions but still bubbles..and s.gravity is within numbers..
- dell jackson
Hi Dell, usually the only way a wine will pop corks is (1) if it was not done fermenting or (2) it was "back sweetened" and was not "stabilized" with Potassium Sorbate, better known as Stabilizer. No matter if you are back sweeting or bottling as is it is still recommended to add stabilizer when bottling.
The only exception to all that is wild yeast which will make the wine ferment...and ferment...and ferment! If you use campden though at the beginning wild yeast can be rulled out. Hope this information helps you out. Happy Fermenting, Mr. Steve