Help,
>
> My wine (red grape) after 8 month bottled term has been found to be
> very gassy (fizzy). It tastes almost spritzy. What went wrong? What
> can I do in the future to prevent this. I have made good batches
> before, so this is a surprise (bad surprise).
>
> Thanks,
Renewed sugar fermentation or malolactic fermentation are the two common reasons bottled wine becomes gassy. Wines containing more than 0.2% residual sugar cannot be considered biologically stable, and red wines containing malic acid definitely are not biologically stable. Measuring
0.2% RS with a hydrometer is not so easy. Did you test for RS with Clinitest tablets before bottling? Did you verify that your red wine had gone through MLF and did you raise the molecular SO2 level up to 0.8 mg/l before bottling the wine? lum