Carbon dioxide

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hayseedjim

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I just opened a bottle of cab that has been aging for a year and it was bubbling with co2. I made this wine when I was really a newbie and did not add sodium bisulfate prior to bottling. What is my best fix for this? The wine has a fantastic aroma and I know that it will be good in the future if I do the right thing. I have approx. 100 bottles from this batch, so I could really use some help on this one.
Thanks
Jim
 
I really only see 3 options, 1 would be to pour this wine a little abusively into a decanter or better yet the Aerator http://www.finevinewines.com/ProdDetA.asp?PartNumber=Vinturiabout an hour before serving. 2 would be to get yourself the Vac-U-Vin degasser wine stopper for degassing bottles and sealing them. http://www.finevinewines.com/ProdDetA.asp?PartNumber=4317
3 would be to gently rack your wine out of all these bottles as pouring them may introduce too much 02 and then sulfite it and degas it and re bottle.
 
Yeah, you've got a problem there, if you see fizzy cabernet as not "ideal." Alternatively, you could re-label it as "carbonated cabernet" and claim it is your new twist on champagne.
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Or do one of the things Wade suggests.
 

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