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When my homemade wine totally stops fermenting, the bottles always compress with air for aging. What to do?

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After I siphon the liquid into 2L pop bottles to age, air always gets compressed in the bottles. This is after it has totally stopped fermenting (no more bubbles). When I open one, you can hear air escaping out. The odd time wine will actually come out of the bottle it’s so compressed. It always tastes fine, but I’m just wondering if this is a suitable aging system and wahtcan be done.

Well a couple of easy & basic tricks :

1.) put a regular deflated party balloon on the top of the
2L-bottle (after it stops making bubbles), for ~1-2 weeks.
Make sure there are 1 or 2 tiny pinholes in the top of the
balloon to allow the wine to vent. Afterwards, cork.

And/or:

2.) Add comercially available ‘anti-foaming’ tablets to the
wine before fermenting. Also available online under
‘wine supplies.’

Posted in: homemade wine Comments(4) October 2009

4 Responses to “When my homemade wine totally stops fermenting, the bottles always compress with air for aging. What to do?”

  1. kevin k Says:
    October 31st, 2009 at 12:25 am

    Test specific gravity before bottling,fermentation is continuing in the bottle,so a specific gravity test is the easiest and best way to determine when all sugars have been worked out.If you are following a recipe,it usually gives starting and finishing specific gravities.The testers are available at any wine supply store.
    References :

  2. M. B Says:
    October 31st, 2009 at 12:39 am

    I think that you are supposed to just bleed off the built up gasses as needed. I’m not an expert, but I do remember making homemade wine a couple of times, and we’d have to bleed off the gas to keep the bottle from bursting.
    References :

  3. xx_the_foreseer Says:
    October 31st, 2009 at 1:01 am

    Well a couple of easy & basic tricks :

    1.) put a regular deflated party balloon on the top of the
    2L-bottle (after it stops making bubbles), for ~1-2 weeks.
    Make sure there are 1 or 2 tiny pinholes in the top of the
    balloon to allow the wine to vent. Afterwards, cork.

    And/or:

    2.) Add comercially available ‘anti-foaming’ tablets to the
    wine before fermenting. Also available online under
    ‘wine supplies.’
    References :

  4. dogglebe Says:
    October 31st, 2009 at 1:14 am

    Wine will keep fermenting until every last atom of sugar is fermented. That hiss is the CO2 created from fermentation.

    To stop it, you need to add sorbates and metabysulphites to the wine.

    And for the love of God, get it out of plastic soda bottles. It’ll turn your wine to sherry and make you look like whire trash.
    References :

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