Originally Posted by RedGapBrew
Did not take readings but was real dry when I bottled it. Some I sweetened and stabilized but did not think I needed to do it on this. This is my first time to make and bottle wine. Learning a lot from this forum.
There are only two possiblities- either there were fermentable sugars in the wine, or it was gassy when bottled (or both, I guess).
If the wine was completely dry, .990, and bottled, then it had to have been gassy. If it was higher than .990, there were still fermentable sugars in it.