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Follow along with the video below to see how to install our site as a web app on your home screen. Forums New posts Search forums. What's new New posts New media New media comments Latest activity. Media New media New comments Search media. Members Current visitors. Log in Register. Search titles only. Search Advanced search…. New posts. Search forums. Log in. Install the app. Note: This feature may not be available in some browsers. JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding. You are using an out of date browser. It may not display this or other websites correctly. You should upgrade or use an alternative browser. Thread starter cknfrmr Start date Sep 27, This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others. Joined Jul 12, Messages 16 Reaction score 0. I bottled some blackberry wine and I have had 4 corks blow in a 24 hour time frame. It has been bottled 4 about a month now. I dont know if they are to full some of them are way fuller than others but all levels of fullnes are blowing. Didnt have layin flat till this afternoon when I finished my wine rack. They have all kinds of air bubbles comming to top after they blow. Can they be uncorked and some drained out then recorked? What can i do to stop this. Wife is blowing her cork. Room temp is about 70 degrees. Dont have a cooler place to store them. Thanks for any sugestions. Joined Mar 24, Messages Reaction score 2. TonyP Senior Member. I don't know how much you made, but if you had four corks pop, you should to something fast. As suggested above, if you didn't degas fully - that is no CO2 left - you need to do that. Preferably, if you have a stirring attachment for your drill use that. My bigger concern, though is that you have yeast in the bottle converting residual sugar to alcohol and CO2. If you didn't stabilize add k-meta and potassium sorbate , you need to do that. If you've done all that properly already, put the bottles in the refrigerator for hours to cold stabilize. If you have space issues, just put as many as possible at a time. Tony P. Joined Jan 31, Messages 1, Reaction score Degassing wouldn't make the corks blow out, it would only render the wine fizzy and acidic. You must still have some sugars and yeast leftover in your wine. Did you take final SG readings and stabilize? I did not degas or do any of the above things metioned. This is my first time making wine. I guess I did not read the right ways to do this. Do not remember seeing any of the above suggestions in the process that I read. So I need to degas it and stabilize it. The corks that blew out of the bottles when it was standing were VERY fizzy. So I just need to dump it back into bucket and stir it every hour til no air comes out of it and stabilize it with the K-meta and potassium sorbate. Then I can rebottle it and will be fine. Is there anything else? Thanks for the help! BobF Senior Member. Joined Aug 13, Messages 2, Reaction score I would go back to a carboy, degas, stabilize, airlock and WAIT. Stabilizing won't stop an active ferment, which it sounds like you have. You didn't mention whether or not you sweetened before you bottled. If you did, there could be a pretty good ferment going. It's possible that you will want to sweeten when this is done. Either way, give it plenty of time to settled down in the carboy before you rebottle. Arne Senior Member. If it is refermenting and it sounds like it is, the best thing to do is put it back in a carboy with an airlock til it finishes fermenting. Then you can stabalize it dose with k-meta and sorbate. Then you let it clear, and you can sweeten it if you like and bottle. This is all going to take some time. Not a day or two, but weeks. Everybody wants things to get done quickly, especially with your first wines. I did the same thing,but you have to let the wine do its thing then go on to the next steps. Good luck with it, Arne. And be careful with those bottles. They have a lot of pressure in them. Probably the best way to handle them is put them in the refrigerator til they get cold. THen you can take the corks out. This shouldn't need saying, but I'll add use new corks. Last edited: Sep 28, My suggestion is is to proceed mostly as you're doing, but take your time. You may have significant yeast so give the stabilizers a chance to work. If you have not added clarifiers and fining agents, do that as well. Give the wine a chance to settle then bottle. By the way, don't reuse the corks. Turock Senior Member. Joined Jan 3, Messages 2, Reaction score Non-kit wines need to stay in the carboy for clearing,aging,and so the CO2 has come out of the wine. Most blackberry should be aged for at least 9 months in the carboy. We age ours for 1 year. Also, a wine that hasn't cleared can't be stabilized because there are too many yeast cells for sorbate to work. Never sorbate a young, unclear wine--it never works. Joined Feb 11, Messages Reaction score It is not clear at all. Sounds like I made way to many mistakes. And read all the wrong information. I will put in carboy ASAP with airlock and leave it for a long time. I bought the book 'the joy of winemaking' Did not see any of these steps in it or maybe i just red it too fast and needed to read it a couple of times. Well this is my first batch and I have learned alot about what i did wrong. Is there a post on the proper steps for doing blackberry wine the right way. Thanks again for all the input and suggestions. Joined Jan 18, Messages 6, Reaction score Just a thought - when you bottle, make sure you have sufficient air space between the bottom of the cork and the top of the wine. Wine won't compress, but air will. If there is not enough air, the pressure can pop the cork, even if there is not CO2 present. Put two fingers together side-by-side. That width is the approx. There are a couple secrets to making blackberry wine. First, they can be quite acidic. Our wild ones start at a 2. Now there are many white papers and threads about not using too much calcium carbonate to raise PH, but we take the 2. Use calcium carbonate to raise the PH and not water. Also, use a culture like 71B which metabolizes some of the malic acidmakes the wine nice and smooth and you won't end up with the harshness you can get with other cultures that aren't so good at metabolizing the malic. Don't add water. Makes the wine too thin and reduces flavor. Freeze your fruit first to produce a lot of juices. As I said earlierlet it age in carboy for at least 9 months. By the waywhen you ferment it, you can add some bentonite to the primary to be sure it comes out nice and clear. Sometimes ours has been cloudy, so we now bentonite the primary and the wine is much more clear. Put full wine bottles in fridge so I can pull the corks so I can stabilize it. Pull the corks n put in carboy and get ph up to 3. Also do I need to stir it every now and then to get the co2 out or will it just come out on its own over the next several months? Want to make sure I understand all this b4 I start this process of correcting it. Joined Jan 7, Messages Reaction score 4. Turock said:. Click to expand Joined Aug 18, Messages 2, Reaction score One more thing, do NOT try to reuse the old corks and rewash the bottles well. Joined Dec 9, Messages Reaction score 8. You were probably stable until you introduced more O2 and maybe back sweetening that blackberry in the bottling process. Everyone is right, backtrack to carboy add K-meta and sorbate let clear again repackage. Got blackberry wine in carboy finally. Was under the weather for awhile. Wow chillin the wine did not help with the fizz factor had to get cork almost out then hold it in and slowly release pressure til it stopped fizzing to the top. Gonna let it sit for about 6 more months. Will it degas on its own fromm sitting? PH is 3. Never back sweetened only orignal when it was first made in June. At what point do I add the Bentonite? Is there anything else I should do? Thanks again. Corks have been trashed. BeerAlchemist Senior Member. One thing I didn't see Probably your best diagnostic tool to know what's going on for just such a situation. Yep, what they said is correct. You need to give this one some time and stabilize it. In the mean time do some reading. This forum as well as many others has a wealth of information of winemaking. Post reply. Insert quotes…. Similar threads. Natural corks leaking. Replies 21 Views Oct 4, Kev6. Replies 7 Views Stupid, stupid, stupid Beginners mistake. What to do? Replies 9 Views 1K. Oct 3, TurkeyHollow. Corking Bottle Question from Newbie. Replies 19 Views 2K. May 23, Jovimaple. Could i just hammer in a short cork screw? Replies 22 Views 2K. Nov 6, akbar Latest posts. Wine Making from Grapes. 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