Jason Curran
New Member
Hi,
I have read through quite a few threads, but haven't quite found an answer for my problem. I have read about using campden tablets and sorbate, but not quite sure when or how much or if they would help with my problem of slightly fizzy wine. Its not mad bubbling but its there!
First off my problem is with my red wine kits, I have used Vintners Diablo Rojo and Vintners Merlot, after bottling and leaving for approx 6 months a fizz is there in the wine. Others have said the wine is lovely but I'm not encouraged by this fizz. After it has been opened and left a day or two with just the cork pressed in, it loses its fizz and is much more pleasant to drink. I would really like to try the more expensive kits and age them for a year or two but need help to figure this problem out first before I spend the money. White wines have been excellent so far with no problems. I brew beer kits as well and sanitise everything constantly.
What is causing my wine to do this?
I have spent about 20 minutes degassing with the degasser attached to a hand drill. I have used the packets of metabisulphate and sorbet that came with the kit, added when asked. I have not used anything else up to this point extra that did not come with the kit.
Should I be using campden tablets when transferring to the secondary carboy and then again at bottling?
Should I be using more sorbate to stabilise it as well?
How much campden or sorbate or both, should I use when I eventually move to the more expensive kits when ageing them longer?
Anything else I should add or is recommended to use when wine making?
Also do I age the wine in the secondary carboy or rack it to a third vessel and age it there before bottling?
Thank you all for reading this its a bit long but any help is much appreciated.
I have read through quite a few threads, but haven't quite found an answer for my problem. I have read about using campden tablets and sorbate, but not quite sure when or how much or if they would help with my problem of slightly fizzy wine. Its not mad bubbling but its there!
First off my problem is with my red wine kits, I have used Vintners Diablo Rojo and Vintners Merlot, after bottling and leaving for approx 6 months a fizz is there in the wine. Others have said the wine is lovely but I'm not encouraged by this fizz. After it has been opened and left a day or two with just the cork pressed in, it loses its fizz and is much more pleasant to drink. I would really like to try the more expensive kits and age them for a year or two but need help to figure this problem out first before I spend the money. White wines have been excellent so far with no problems. I brew beer kits as well and sanitise everything constantly.
What is causing my wine to do this?
I have spent about 20 minutes degassing with the degasser attached to a hand drill. I have used the packets of metabisulphate and sorbet that came with the kit, added when asked. I have not used anything else up to this point extra that did not come with the kit.
Should I be using campden tablets when transferring to the secondary carboy and then again at bottling?
Should I be using more sorbate to stabilise it as well?
How much campden or sorbate or both, should I use when I eventually move to the more expensive kits when ageing them longer?
Anything else I should add or is recommended to use when wine making?
Also do I age the wine in the secondary carboy or rack it to a third vessel and age it there before bottling?
Thank you all for reading this its a bit long but any help is much appreciated.