Yes I cleared it the day before . Could I open all the bottles and let them sit out a day. Then re cork? Of should I dump them in a bucket and stir the **** out of it with a drill to degas. I don't wanna ruin the wine it took 4 months to make
I'm not sure here. have you retested the FG? did you add sugar to back sweeten? was it a kit with a Fpacket or something for back sweetening? I'm trying to figure out if there is a source for the it to start fermenting off of again.
My biggest concern about rebucketing it all and stiring is the risk of oxydation. That might be mitigated with metabisulfate, but I'm not possitive. Opening and letting sit has that same problem - oxydation
Was the bottle you opened fizzy? or just preasurized? Usually when bottling you leave the bottles vertical for a few days to alow the extra air that is forced in back out around the cork. so that could be the preasure. But I sense you detected mild carbonation when drinking.
Let me post some basics and you can pick from there.
Ferment wine to completion
Typically degas so wine is still and then stablize with metabisufate or other chemicals.
Bottle when cleared. - at this point a tasting/sampling should be still
after corking leave bottles upright for 2 or 3 days to alow extra air out around cork, then after 3 days turn on side to keep the corks dry.
If the wine finished fermentation, then it should have no sugar to ferment with even if the yeast is still alive. In this case there was no backsweetening, and there is either co2 in the win from ferment or the air pocket from the corking.
If it was backsweeten, then there would be a sugar source, and then it is up to the stablizer to slow down the yeast.
I'm doing some reading, and getting that metabisufate will help with oxydation, but only 'stuns' yeast - I question this as I read that it prevented some aspect of yeast propogation. Which put another way, if you back sweetened, you probably needed to put potasium sorbate in to kill er, "neuter" the yeast. (sorbate prevents reproduction, it doesn't actually kill the yeast, but they die of natural causes with no offspring).
So if you back sweetened, I'd put some metabisufate in the bucket uncork and gently poor all the wine back in, and also be sure to put in a potasium sorbate dose. If this is a dry wine, I'm really confused on your co2 source, which after a degasing should have been pretty well dealt with.