I made some wine with wild honey and fresh cherries. I let it ferment for 6 months, racking every month until May of this year. All wine was a very clear cherry color and no sign of fermentation. At bottling time I added wine conditioner and 5 campden tablets. Today I opened a bottle and it blew like Champaign. My question is what in the world happened and can I take the wine out of the bottles and put it back in a fermenter or what should I do? I am afraid that the bottles are going to blow up. The wine is in flip top bottles.
Name: Red Gordon