my homemade red wine no sugar or yeast added is expolding ive been making wine for 15 years and never had this problem before what could be causeing it
this is usually from bottling to early or back sweetning without stabolizing.
Some type of fermentation is taking place and causing pressure expansion inside the bottle. It doesn't matter if you have added yeast or sugar.
Excess sugar can reside in the wine and wild natural yeast are present in the air.
You are either yeast fermenting again or going under Malolactic Fermentation.
If you wonder what malolactic fermentation is (MLF) just google it. Good explanations of it are on the internet in many places.
(takes a sip) Man this wine is dynamite!
Takes a bow
lol. That's kinda funny
I'm here all week..
Hey, DG, you are wicked
Love your comments
maybe it's because of sanitisation in whole process...but the most important cause is ((low sugar grape))...your grapes probebly had low sugar content to produce low alcohol in finished wine ,so preservation of your product is not enough....there were several microbes that use your product as energy source,alcohol preserve this...however some grapes hadn't enough sun light period in time of growth and fruit production so sugar content of them is low.
Malolactic fermentation is caused from lactic bacteria getting into your wine, If this is the case you need to just throw the whole batch out. This type of bacteria will turn your wine into a goopy snotty stinky mess. Lactic bacteria is the same stuff that's in the human mouth that breaks down milk sugars and it's what makes milk go sour and is no good for fruit wine. I once got a lactic infection in a batch of beer and it turned into a goo that wouldn't hardly even pour out of the bottle. Throw all that stuff out and then clean and sanitize all your equipment and start over, You might even consider just throwing everything away and starting over with new glass and equipment just to make sure you got rid of that bacteria.
Many wine styles malolactic fermentation is part of the process.It gives wines a buttery quality for instance chardonnays require this fermentation. I don't have an answer to why this guys wine is exploding I just didn't want misinformation out there.
I never heard of lactic bacteria being used to make fruit wine but there is a race of Indians somewhere that make some kind of alcoholic beverage when they chew up some kind of tree pulp and then spit it into a container made of tree bark. Their spit has lactic bacteria that ferments the pulp into a type of alcohol. YUCK.
They sell malolactic cultures specifically for under going malolctic fermentations and if you do the research I promise you will see I'm right.I'm sorry if I come off argumentative that isn't my intent I just want the facts straight. I've followed your posts and you usually give very good info but on this I respectively must inform you, you are wrong. If you tell me about brewing or distilling I'll gladly bow to your expertise but on this I feel I'm more informed.
Anything is possible.
and mlf can happen after bottling but it usually only makes enough gas to make it a litttle fizzy as the abv will usually be to high.
Eric C is correct about this and furthermore its not a vigorous ferment either, personally, I suspect its been bottled to early and fermentation has re commenced, for some reason.