I am an experienced homebrewer (of beer) and I am just now getting into the world of winemaking. I made a Riesling kit from Winexpert and just got to the degassing stage.
After reading the instructions that came with the kit, I "whipped up" the wine with a degassing wand, as instructed. I know that this would be ill advised when making beer but I made the assumption that winemaking is in many ways very different from beer making.
After further research, and little success with degassing, I am now very concerned that I oxidized the wine. I stirred very vigorously for about 20 minutes. I let the wine splash and created a vortex in the carboy for much of the time. I am now realizing how big of a mistake this was.
What can you more experienced wine makers suggest to salvage this wine? I added the metabisulphite, sorbate and isinglass packets as instructed. Will the metabisulphite protect the wine against oxidization. Should I check SO2 levels and just accordingly? What can I do?
At this point, I am just going to let the wine clear, rack again and bulk age. Hopefully the remaining CO2 will dissipate from bulk aging. Hopefully this wine won't taste bad.
Any suggestions or tips would be greatly appreciated. Thanks!