Originally Posted by feffer
Related to this, if I didn't degas well enough, what will happen? I'm not worried about exploding bottles, and my wine isn't bubbly, but it is noticeably "tangy." Is that from CO2 still left suspended or could it be something else?
Sometimes- but if you actually tasted the c02 as a "tangy" carbonic acid bite, the wine would probably be bubbly, at least slightly.
Sometimes young dry wines have a tartness to them that fades, so it could be that if it's not bubbly.