As a winemaker for some 28 years, I reckon Nopants did not kill the yeast when the first fermentation was supposedly finished and maybe did not even check the specific gravity was less than 1000 either. When I first started making wine I made the mistake of bottling it prematurely on one occasion and as I was sweeping out my garage a bottle exploded and the cork shot some 30 feet or so down the driveway. I was luckly the galss renained intact!! Never again. The yeast must be killed and the method I have always used is to Bentonite during fermentation to aid clearing of the wine and, when fermentation has ceased, use Sorbistat and Campden tablets to stun and kill the yeast. Fermentation within the bottle is then impossible. After the fermentation has really finished and it needs sweeting to your taste before bottling it add sugar to taste and use a hydrometer to check the specific gravity as you go.
Arfermo
Last edited by Arfermo; 16th July 2010 at 10:50 PM..
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16th July 2010, 10:42 PM
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