Ok, so I cracked one of the bottles of apple & brown sugar and there was a noticeable pop. If I hadn't been using a big corkscrew, the cork would have ended up on the other end of the room i'm sure. I definitely made sparkling wine, the real question is how??? The wine sat with no signs of bubbles for about 2 months before I bottled this stuff, yet it clearly re-started fermentation once I bottled it. About 2 weeks ago I blew a cork in one of the smaller bottles of the wine, so I know this bottle is not a one-off.
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