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Old 08-18-2012, 04:12 PM   #1
scorpien222
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Jun 2012
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I have done a gallon batch of rhubarb wine and followed it to the letter bar one thing I used champagne yeast instead of white wine yeast I am supposed to be bottling today but it appears to have carbonated it's self is this possible it hasn't been pressurized it's just been in the Demi John with an airlock on I have poured a little in to a glass and tried it and it's definately got some fizz to it what should I do if I just leave it should the fizz just disappear ?? Any help would be gratefully received.

 
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Old 08-18-2012, 05:41 PM   #2
Czm
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Degass the wine. Stir it but make sure you don't bring in oxygen..

 
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Old 08-18-2012, 05:47 PM   #3
novalou
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Right, stir for a couple of minutes and you should be good to go.

I just bottled some Syrah that tasted bubbly, once I degassed it tasted great!

 
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Old 08-19-2012, 09:53 AM   #4
scorpien222
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Thanks for the advice guys I will give it a go any idea why it has done it in the first place though ?

 
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Old 08-19-2012, 01:59 PM   #5
novalou
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CO2 is created during fermentation. It dissolves pretty easily, so it stays with the liquid. That's why you have to stir it to allow it to escape.

Just something you'll have to do when you get ready to bottle.

 
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Old 08-19-2012, 02:27 PM   #6
Yooper
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One thing to consider is that the wine degasses on its own with some time. If it's so bubbly, it may be a bit early to bottle. Even if your instructions say to bottle within a certain time, that's usually not correct. You bottle it when it's perfectly clear, no longer dropping any lees at all, and not gassy.

You can mechanically degas by stirring, as was mentioned. But if you're rushing the wine to the bottle, better results will happen if you simply wait.
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