WOW its off again

[geoffm]

Made a gallon of Wow racked and filtered it today after adding Potasium sorbate and CT a week ago. Just noticed it has started bubbling again? I thought the PS killed/stabilised any yeast present. Any ideas please would be grateful?

Also when posting why is some icons green and some grey on the left hand side. Not a big forum user so information would be appreciated

Thanks geoffm

 

[Marrsy86]

Also when posting why is some icons green and some grey on the left hand side. Not a big forum user so information would be appreciated

Thanks geoffm

Green means there have been new posts in that forum since the last time you logged in and gray means no change.

Cheers

Marrsy

 

[geoffm]

Thanks for that. Green for go!!!!

 

[Moley]

I don't get it, CT & sorbate usually does the trick, but isn't guaranteed to work if you've racked early and are trying to stop a fermentation, what was the SG at the time?

I would have suggested that it was just releasing dissolved CO2, but if you hadn't de-gassed you would have had problems when filtering.

As you have now filtered as well, presumably it's crystal clear?

Is there any head space in the jar, could it just be thermal expansion of the trapped air?

 

[geoffm]

I have taken a picture of it but dont know how to upload it. Yes it is cristal clear and we had no problems filtering it. You may remember I had a problem (operator error) I added PS at the same time as back-sweetening and you said it would not be a problem. I had degassed earlier. After filtering today I have a vacuam degassing pump which I used again. There is room at the top of the jar it is about halfway up the shoulder. The SG was 0.990 and I back sweetened by adding 180g sugar to give a sweet wine. (it tastes nice) This has left me with a quandrey after racking and filtering I now have space after the yeast was removed the wine is half way up the shoulder, but adding cooled water will dilute the wine. The trap is operating about every 70 seconds but it was faster earlier.

Thanks

 

[Moley]

If the wine is sulphited, stabilised, cleared and polished I really can't see how fermentation can kick off again, my money is still on temperature change if you've got some head space.

Check the gravity now, check it again after another week, if the readings are the same get it bottled.

Don't bother diluting, if it's still under airlock a bit of head space isn't going to do any damage in the short term.

 

[geoffm]

Thats great news thanks.

 

[Minesapint]

Am i not right in saying that if you have used sugar to back sweeten, you will have kick started any residual yeast into refermenting. Should you not have used sweetener? :wha:

Just having made and started drinking my first WOW last week I'm pretty new to this but that would be my 2 bobs worth.

 

[Moley]

If your wine has been properly stabilised with Campden tablet plus potassium sorbate, it should be quite ok to sweeten with sugar or fruit juice.

If you don't stabilise, then you are quite right, a few residual sleepy yeast cells will rapidly become a lot of very busy new yeast cells.