Fizzy?

Yes, you did -- you didn't wait long enough. Winemaking is not a hobby for the impatient. Next time, wait to bottle until six months after starting the wine. A year is better. And wait to drink it, too.

Alternatively, you can degas the wine mechanically with one of these:

Pump the vacuum as high as you can, and leave it for several hours. The vacuum will decrease as more CO2 comes out of solution. When the vacuum will hold for three hours at 525 mm or more, then you're done. I prefer not to bottle mine until the vacuum is stable overnight at 550 mm.

I've pulled vacuums as high as 675 mm in glass carboys without damage. I wouldn't try that with one of the plastic carboys, though -- I just don't think they're strong enough.

For reference, CO2 bubbles ... .. will be visible at CO2 concentrations of 1000 mg/L or above; to reduce the concentration below this level requires a vacuum of at least 275 mm (or lots of time, or agitation, or repeated racking, or combinations of the above) .. can be felt in the mouth at 700 mg/L or above (425 mm vacuum) .. can be tasted at 500 mg/L or above (525 mm vacuum)

[Above figures based on temperature of 20 degrees C = 68 degrees F; as temperature increases, CO2 solubility decreases. At 22 deg C = 72 deg F, the vacuum levels required to achieve the concentrations noted above are 250, 400, and 500 mm respectively.]

Interesting -- that's much longer than any previous advice I've seen on how long to wait. Next year I wait longer.

Though it sounds like just waiting longer is the right answer -- one thing I will try is opening one of my bottles, putting a vacuum cork on it, and repumping nightly for a while.... best try to salvage what I can!

Thanks. This is very good information.

Joe:

Failure to degas sufficiently is one of the most common mistakes made by home winemakers. Even experienced ones, sometimes screw up on this point.

Steve

It's certainly drinkable before six months -- the point is, the longer you wait, the better it gets. And the less likely you'll have dissolved CO2.

I wish you luck with that one. I assume you're talking about a Vacuvin or similar; IME, those don't pull a high enough vacuum to really do any good.

If you've used natural corks, some of the CO2 will escape through the cork if you just wait a few months.

Another option is letting the wine splash into your glass as you pour it, then before drinking it, swirl it around in the glass as vigorously as you can without spilling any. If the CO2 level is low enough that you can *just barely* feel it on your tongue, that will probably release enough of it that you won't be able to feel it any more.

A good friend of mine is a chemist, and he dug up a technical paper describing the effects of temperature and pressure on the solubility of CO2 in wine and beer. I've had enough college chemistry to be able to understand the paper, and build a spreadsheet that enabled me to calculate the extent of vacuum needed to reduce the CO2 levels to the point where it couldn't be detected. Those numbers came from my spreadsheet (rounded to the nearest 25mm, because the vacuum gauge doesn't read any finer than that).

Greetings all winemakers!!!

Winemaking is a hobby and should be fun!!! Like bubbles in champagne!! however nothing fun about co2 in a red wine... I have two questions for U my friend. Did u try vacuum filtering your wine ( i believe this is the best way to degass your wine.. so do all the experts!). The second Q is where did you purchase your kit!!! The winemaster will be waiting for your reply and will make sure you get answers to your Qs!! (After consulting people for 27 years I think I earned the title Winemaster). Have a grape day!!

No, I didn't vacuum filter it -- it does sound from other responses that my mistake was in not adequately degassing.

Which raises the question of what to do now... there was at least one response that suggested that the CO2 would outgas naturally while in the bottle. How long could I expect that to take? Alternatively, I do have a good vacuum pump (for automotive a/c work).... so I guess I could pull a vacuum on each bottle the day before I plan on opening...

I'd just plan on decanting (splashing) into a carafe an hour or so before serving.

Or 10 minutes and give it a good agitation with a long spoon

Tried another bottle -- the extra time in bottle helped some. I splashed into a decanter (always try the easiest fix first!) an hour before dinner, but didn't notice a significant enough difference to worry about.... put it back in the bottle and put vacuum cork on it (yes, one of the little hand-operated vacuums); next day it seems better.

If I got desperate I could draw a real vacuum -- I've got a pump designed for car air conditioning systems....

Danwiecz had written this in response to

: If it's just a little fizzy what I did once was use one of those cheap wine pumps the ones to save a half empty bottle for a few days. I pour a little off the top put the rubber seal cork in and pump till no more gas comes out. U should see co2 come out of solution. Then shake the bottle as hard as u can. Pump more shake more. Release the vacuum and repeat. This should take u from a little fizzy to pretty drinkable. But there is no substitution for aging especially bk aging in the carboy.

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