I made a batch of peach blend vinters best wine base. I intentionally added extra sugar as I always do. The majority of residual sugar was converted to alcohol. I racked several times. I then filtered with my vine brite filter system. I degassed a few times. I back sweetened to taste. Let it rest another week with the airlock in place. I then degassed again and bottled. My new wine rack is in my dining room in direct sunlight.
- Could the fluctuation of temperatures be the cause of corks popping?
I currently have it in my garage beverage fridge in boxes.
- What is the best solution to my problem?
I currently only have 16 bottles left. We have been trying to drink it faster than the others. I have been making wine for 8 years and this is only the second time I have had this problem.
- Would Camden tablets before bottling have possibly prevented this from happening?
I think I may have forgotten to use them in this batch. My notes taken during each batch usually show me where I went wrong. Thanks, I have two other batches going now ready for bottling. Blackberry and Blueberry.