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Exploding bottles
Wed 21-Jul-10
8:51 pm
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grapecat
kent, uk

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we make a lot of wine, and yes - the key is in waiting!

we're having problems with wine popping its cork about 9 months to a year after bottling though - you hear this *bang* and then a gush followed by a tricke, and the dog is going "yeah!" dog

it's a nightmare to clean up though.

 

any ideas why it may be doing that? we store the bottles on their side and use good quality corks...

Wed 21-Jul-10
10:36 pm
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mike.
Coventry

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Hi Grapecat,

do you stabilise the wine with a campden tablet and some potassium sorbate before bottling? The two chemicals basically stun the yeast and stop it from reproducing so the fermentation stops.

Old wine recipes often call for a lot of sugar so the yeast basically 'poisons' itself with the alcohol but that isn't ideal if you intend to keep the wine.

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Thu 22-Jul-10
8:51 am
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grapecat
kent, uk

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Ahh - no we don't! That's a good tip - we'll try that with the next lot - thanks! Is that per gallon? and can I ask how much is "some" postassium sorbate? We do mostly one gallon batches, but about 3-4 times a year we'll do a large 6-gallon batch (mostly ginger - cheap and delicious ūüôā )

The recipes we have been using do call for a lot of sugar - we've been disregarding and just going off SG readings, but some are still coming out too sweet. they do mellow out after a year or so though.

Fri 23-Jul-10
5:13 pm
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mike.
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For one gallon of wine, I crush one campden tablet (which is about 1/8 of a teaspoon of sodium metabisulphite) and I add it along with 1 level teaspoon of potassium sorbate (I bought it from a homebrew stall on the market and it had instructions on the side). That should be enough to stabilise the wine.

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Tue 27-Jul-10
4:32 pm
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Toffeeapple
North Bucks

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Don't you just love the way someone will always come up with an answer to any problem/question? Absolute magic. magic           

I must, MUST, look into wine making.wine

I'll try that again!

Sat 31-Jul-10
11:37 am
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mutley
Didcot/uk

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SandyC said:

I just read about bottles maybe exploding in another topic...what to do with rhubarb...

A few years back I made ginger beer and put it into plastic bottles in the tackroom. In the night I thought the oil tank was exploding and went to investigate...it was the ginger beer. There was one football shaped bottle left so I put it in the garden and went to bed. The next morning I let the dog out and was horrified to see her go and play with the new football. I couldn't work out which was worse.....bathing a sticky terrified dog,  cleaning up an extensive tack room full of harness (alot of leather) or losing the entire stock of ginger beer.

Does anybody have a foolproof method of knowing When the bottles are safe to stop purging without losing all of the fizz?

 


 

If thing you have to take a gravity reading to see if it has stoped fermenting and some times you get a 2nd fermation try a 1/2 of a cadmon tablet that will stop it from fermenting.

Sat 31-Jul-10
11:39 am
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mutley
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Opps didnot see post above doh

Sat 31-Jul-10
11:48 am
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grapecat
kent, uk

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thanks! i'm pretty sure that's hat's happening so we'll try the campden tablet and on our next order we'll get someof the potassium. it really is heartbreaking to lose good bottles so long after you figure they're safe!!heartbreak

Sat 31-Jul-10
11:52 am
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mutley
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Collect champaine bottles from resturants they dont explode and there free.

Thu 2-Sep-10
12:10 am
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Tim
Salisbury, Wiltshire

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We made elderflower champagne this year and bottled it in lemonade bottles that use the Grolsch style flip lids.  The first one after a week of being bottled had a lot of fizz but was easily controlled and tasted devine.  Over the next few weeks the champagne began to taste as though it was going off and the fizz was getting stronger so I was opening them whilst standing them in a large pan.  Then the day came when the contents went all over the kitchen so I decided to hold an upturned plastic jug over the bottle, flip the lid and catch the contents as it fell out of the jug and into the pan.  The last botlle tasted foul and when it was opened, I held the jug in the normal way but this time there was so much fizz that the lid came off the bottle removing with itself the metal hinge mechanism, passed through the bottom of the jug leaving a huge hole and then the kitchen got covered in champagne.  Does anyone know what could have been making it taste so bad and how do I calm the next batch down a bit?

Well, that didn't go quite as expected

Tue 31-May-11
11:18 pm
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Terrier
York

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god, I'm getting a bit nervous about this elderflower champagne...is it really worth the effort?

Tue 31-May-11
11:27 pm
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brightspark
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Hi Jan,

Our daughter made this last year, and despite releasing some fizz, and realising that it still had some fizz left, she put 4 of her bottles inside a clean waste bin - just in case!

An almighty explosion in the kitchen during the night revealed bits of waste bin and bottles all over the kitchen - and a very sticky floor. eeek  Not to be recommended!! big_laugh

 

Not too sure if I want to try it ...... whistle

"How do you spell 'Love'?" (Piglet). 

"You don't spell it, you feel it" (Pooh).

 'A hug,' said Pooh 'is always the right size!' 

Wed 1-Jun-11
8:04 am
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RuthG
Village near Durham

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Terrier said:

god, I'm getting a bit nervous about this elderflower champagne...is it really worth the effort?

Make elderflower wine instead?

Wed 1-Jun-11
11:33 am
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Terrier
York

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Sounds a better idea Ruth, got a recipe?-i've gotseveral empty demijohns at the mo.

Wed 1-Jun-11
12:50 pm
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RuthG
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Havent started mine yet as the elderflowers are barely blooming here.

 

Elderflower wine:

 

Just a little note on picking your elderflowers. It is best to pick on a dry day in the morning, after the dew has gone and before the hor sunshine. Having said that I picked mine at lunchtime yesterday! Do smell them before picking though, as some bushes smell like cat wee. )grin2(

You will need:

1pt elderflowers (if you pick approx 10 heads that should be masses - you can always dry excess (or make more wine!)
3 large lemons
2¬Ĺ lbs sugar (1.1kg)
1 campden tablet (plus more when racking)
1tsp tannin (if you don't have powdered tannin use a good tablespoon full of very strong tea)
Yeast 1tsp
Yeast Nutrient 1tsp

***************

As always - STERILISE ALL EQUIPMENT!

Cut your flowers off the elderflower heads - I just squish up all the flowers into a bunch and snip. It doesn't matter if there is a little green in there, but you want most of it gone. Put them in a bucket with the grated rinds of the lemons.

Squeeze the lemons and pop the lemon juice in a jug in the fridge for later.

Cover the elderflowers with 1 gallon of boiling water stir well and cover. When cool (takes a while) add a campden tablet and stir. Stir daily for 2-3 days. Then pass through a straining bag into another bucket.

Then add the lemon juice and stir in the sugar until completely dissolved. This is important. Add your yeast, yeast nutrient and tannin. Cover and leave for 4-5 days stirring morning and night. Then strain through a bag again into a DJ. Fit with bung and airlock with sterilising solution in it and ferment out.

When finished begin the normal racking process adding a campden tablet each time. Leave for a few weeks between rackings to allow sediment to fall to bottom.

Once bottled, leave 6-9 months before drinking

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