I have been making wine at home for about 10 months. In a couple of instances it was not fermenting any more it was clear with little to no sediment. I added a little sugar to not back sweeten it per se but to see if it was really done fermenting or not. But as I said in a couple of instances as soon as the sugar hit the bottom of the carboy it's fizzed up like a shaken soda. I'm talking about seconds after adding the sugar not days. Any idea what that is?

Possibly over saturation with CO2. Sort of like when you drop a mentos into a soda.

fav13andac1)c said:

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This is my guess as well. The sugar provides a nucleation site for the co2 in suspension.

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Chemistry is fun!

Excess CO2 can stall yeast. You need to degass it at several points during fermentation. Also make sure add appropriate nutrients at the Starr.

Are you using an airlock during fermentation?

SpiderDude said:

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fav13andac1)c said:

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This is my guess as well. The sugar provides a nucleation site for the co2 in suspension.

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Chemistry is fun!

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I learned that term when I went to my new Job (2 years ago)

That makes sense since fermentation hadn't kicked off again which is what I was testing for. I've had a couple of bottles push corks out months after they were bottled so I figured if I added a little sugar (not enough) to over sweeten or for back sweetening. Making the yeast kill itself with its own alcohol was the only solution I could think of. Aside from the two bottles that had bulged corks I had magnum of Cyser and a 750Ml of honey cider just disappear in the carpet…

danieljustin06 said:

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Are you using an airlock during fermentation?

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Yes and tapping the Containers to off gas. Not mix O2 but freeing the gas.

I don't have nutrient in powder form, and yes raisins are not a true nutrient but I do use them chopped to provide a slow sugar and the residual goodies left in them from drying. Plus what ever tannin I can get from the skins along with the tea.

The only chemicals I have are the sodium metabisulfate tabs and the star san. Other than that I'm really homemade.