Re fermenting Bottled Wine

[lightingman]

Hi All and Happy Christmas!

I have made some very good Sauvignon Blanc but the Pinot Grigio is an overly sweet disaster.

Question - Even though bottled and sealed a month ago can I splosh the whole lot into the fermenter bin and pour over new yeast and start the process again with finings at the end as usual?

Very Best, Mike

 

[Chippy_Tea]

Welcome to the forum :

Did you add Potassium Sorbate (fermentation Stopper,Stabiliser) to the original to kill the yeast?

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[lightingman]

Yes I did add stabiliser before the finings and bottling stage.

 

[Chippy_Tea]

It may be worth a try as you have nothing to lose but as you have already put the stabiliser in i doubt the new yeast will survive.


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[lightingman]

Ah of course, that makes sense. The very thing to kill it will prevent it living again!

Thanks so much for the help!

 

[cheapbrew]

It works adding more yeast from the start of fermentation.
http://www.fermentarium.com/homebre...ng-you-know-about-potassium-sorbate-is-wrong/

If the wine is overly sweet and undrinkable as it is I would give it a go, just take a small sample of the wine from a bottle and add some yeast to it and see what happens.

 

[Zephyr259]

Could you blend it into a bone dry wine?

 

[lightingman]

Great suggestions both and thank you. To be honest I wouldn't blend it as it is a yeasty yuck. Fine for cooking however! Or cleaning drains.....

 

[BeerCat]

Could you blend it into a bone dry wine?

Yes. Mix in in the glass with another dry wine.

 

[Zephyr259]

Ah right, blending would work if it was just too sweet.