CO2 Question

Is it fizzy or is there a taste that you are attributing to CO2 which I don't think has a taste?

Don

Willie,

Firstly, are you sure you're tasting CO2 and not yeastiness or some such?

Many people would say that if a wine still has a high amount of CO2, then it isn't yet ready for bottling. (Unless you're going for that effect, of course.) Any CO2 in the wine when you put it into the bottle will be there when you pour it out again. It really should be degassed, either by bulk aging under an airlock, etc, or by using a degassing wand spun under the surface. Also, if the wine is capable of undergoing malo-lactic fermentation, it will likely produce further CO2, even if bottled. High enough pressures inside a bottle can force corks out, or even cause bottles to burst.

My advice is to wait & let the wine degas naturally, or use a stirring wand and check for reoccurrence of CO2. If you're sure it can't undergo MLF (e.g., it's a kit wine), it should be OK to bottle.

Luck, Mike MTM

OK, I'm a newbie and maybe it's not CO2. I'v noticed that amateur wine always have this taste at different levels, which I belived was CO2, it has this same acid taste. Maybe it's yeast, but I don't know. Maybe I should wait and it will go with ageing.

I was thinking that someone on this newsgroup would have experienced this situation.

Thanks anyway.

I agree with mike. If the wine has CO2 then you should wait for it to degas. If the wine has a yeasty taste then you should wait for that to clear up. I would recommend bulk aging for another 3 to 6 months and then try it again. You are often better off aging in bulk than in bottle.