bomb making?

If you like how it tastes and can't detect the CO2 on the back of your tongue... and it's not objectionable- think of how easy it was to remove the cork ;)

I've 20 gallons of reds that have to be dry and non-effervescent and I've yet to hear of an effective approach, save letting them sit, for CO2 removal.

Of course I do have this tiny vacuum pump I found...

Treetoad, Perhaps your Petite Syrah went through malolactic fermentation after it was bottled. Lum Del Mar, California, USA

Speaking of bombs, this Friday morning 4 Grolsh bottles of carbonating root beer suddenly exploded in the kitchen.I was left with four intact glass disks on the counter. Besides that there was not a piece Grolsh glass larger than the head of a thumbtack to be found. I didn't accurately measure the yeast this time and I realize how important that is now.

what would've triggered it? doesn't the wine need to be innoculated for this to happen?

Malolactic bacteria are on the grapes when they are picked, and the bacteria are carried over into the wine. Sometimes the bacteria multiply and produce a malolactic fermentation and sometimes they don't.

I would think it's the amount of sugar that matters and not yeast, no?

Pp

That is more than possible and probably likely.

Yes. Two, actually.

(1) Your wine probably hadn't quite finished ML when you bottled it - hence a bit of spritz.

(2) The title to your post is sure to raise some eyebrows at Homeland Security.

Tom S

You need to use champagne bottles with crown caps to handle that much pressure. It can be as high as 90 psi.

BTW, it has nothing to do with the quantity of yeast.

Tom S

Actually,

With Root Beer you're usually adding a lot more sugar than you need to create the right level of carbonation. Dry Root Beer doesn't taste very good.

The Root Beer is usually very lacking in nutrients, so using a small amount of yeast is a common technique to get them to quit at the right time - before they consume all of the sugar. The pressure also helps them to give it up, but really you need to crash cool it at the right time and keep it cold to prevent problems.

IMHO, glass bottles are a hazard for sodas. I use 2 liter pet bottles. It prevents glass grenades and you can tell when it's carbonated properly because the bottle will get very hard.

Andy