I've had a persistent problem with my wines over the last several years, and I suspect the solution is relatively simple. I've noticed that many of my batches often have a bit of a fizz, which I suspect is related to dissolved CO2 rather than incomplete fermentations.
My routine is to ferment to dryness, then innoculate for an MLF (which I usually do at about 78-80 degrees), then store in a carboy at about
55 degrees for a year. If the weather and the timing cooperates, I also put the carboys in a cold garage for 3-4 weeks at about 20-30 degrees.Bottling usually takes place either 1-2 years after initial fermentation, but I often find that the wines have a slight fizz when the bottles are opened.
It's always possible that this is due to incomplete fermentations, but I doubt it. My question is when is the best time to agressively agitate the wine to get rid of the dissolved CO2. If I agitate (using one of those attachments that goes on an electric drill) right before bottling, will I get too much oxidation? Is there anything to be gained (or lost) by vigorously stirring the wine at other times in the process? Also, what about the dissolved sulfite...if I agitate immediately before bottling, will I spin off the sulfite?
After you agitate, can I immediately bottle, or would you recommend letting the wine sit and re-agitating another time?
Another possibility is to bottle at a higher temperature...I usually bottle at about 65-70 degrees.
Any thoughts? The wines are generally good, and if I let them sit opened for a few hours before drinking, the fizz isn't as noticeable.
Thanks,
Lee