Hi everyone,
Last year I had the pleasure of starting a new hobby in an attempt to spend more time with my parents. We had a fun time being creative and just working side by side.
I bought a bunch of gear online including a wine kit we selected, the 'SONOMA VALLEY PINOT NOIR (ECLIPSE)'. We meticulously followed the instructions and recorded our steps in a journal. One of those steps had us adding materials to completely stop fermentation. Later when the instructions indicated we degassed via a whip tool on an electric drill. We spend at least 20 minutes degassing.
We bottled 5 gallons in October of 2015, just under a year ago. Every few months we opened one to try it out and see how it was coming along. Each time it was better than the last, however it had a little bite to it the same way a coke kind of kicks you back a second when you haven't had one in a while, but more subtle.
The taste continued to get better but now after almost a year in the bottle it is fantastic except there is a bit of carbonation to the taste. Researching this symptom two things came up: 1. re-fermented wine and 2. not properly degassed wine. From the chemicals we added to stop fermentation, another round of fermentation seems unlikely to me especially as there were no bubbles in the carboy air lock during the subsequent stages of instruction before bottling. However it seems just as unlikely to me to be lingering gas from the wine pre-bottling as we degassed it a long time and had almost no 'foaming' left when we stopped.
Again I have to point out that the wine tastes good, no yeast smell or popping bubbles.
Any tips on what happened and what if anything I can do now that its already bottled?
Last year I had the pleasure of starting a new hobby in an attempt to spend more time with my parents. We had a fun time being creative and just working side by side.
I bought a bunch of gear online including a wine kit we selected, the 'SONOMA VALLEY PINOT NOIR (ECLIPSE)'. We meticulously followed the instructions and recorded our steps in a journal. One of those steps had us adding materials to completely stop fermentation. Later when the instructions indicated we degassed via a whip tool on an electric drill. We spend at least 20 minutes degassing.
We bottled 5 gallons in October of 2015, just under a year ago. Every few months we opened one to try it out and see how it was coming along. Each time it was better than the last, however it had a little bite to it the same way a coke kind of kicks you back a second when you haven't had one in a while, but more subtle.
The taste continued to get better but now after almost a year in the bottle it is fantastic except there is a bit of carbonation to the taste. Researching this symptom two things came up: 1. re-fermented wine and 2. not properly degassed wine. From the chemicals we added to stop fermentation, another round of fermentation seems unlikely to me especially as there were no bubbles in the carboy air lock during the subsequent stages of instruction before bottling. However it seems just as unlikely to me to be lingering gas from the wine pre-bottling as we degassed it a long time and had almost no 'foaming' left when we stopped.
Again I have to point out that the wine tastes good, no yeast smell or popping bubbles.
Any tips on what happened and what if anything I can do now that its already bottled?