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Erupting wine
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Erupting wine
I started making wine 15 days ago for the first time out of cranberry juice. Last night, I added the additional cup of sugar, water to 1/2 cup of wine contents, stirred, then poured back into container. Holy eruption! Luckily I had a rimmed saucer underneath the 1 gallon jug and it stopped erupting when the liquid hit just below the rim! It’s starting to taste like wine (I had to taste test the spillage). I thought it had pretty well stopped bubbling before adding the sugar mixture to it. Might I have done anything else wrong? I have the air trap thing on the top; I’m not relying on trying to remember to release the pressure. Should I add more water/sugar/juice?
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5 Replies
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Sounds like the sugar woke up the sleeping yeast. I am assuming it wasn’t a sudden al at once eruption but more like a overfilled soda spilling out?
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Yes, it was pretty neat to watch – almost like one of those science projects making a volcano lava flow…
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I know you can buy a stabilizer to stop the fermenting process but I also heard that adding vodka will do it. Not sure how much, though!
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You just have to raise the alcohol level above what the yeast can handle to stop them. But I wouldn’t do that if you’re trying to make wine chilling it would be better if that’s the goal.
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Yes, I learned this one from experience so now I pour out a couple of cups of the wine into a separate container, mix in the sugar then slowly pour it all back in but another note, I do not recommend adding the last bit of sugar so late in the game as it can bring the whole process to a stop. Best to add no later than one week in
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