I've bottled a batch of coastal red but it doesn't seem to have turned out right. It seems acidic, overly tannic, and slightly fizzy.
When I decant it for a couple hours tiny bubbles appear on the surface. I followed all the instructions well.
I'm thinking secondary fermentation or I didn't degas it well enough.
What do you guys think?
Thanks
Abs![ImageUploadedByWine Making1413244480.393557.jpg ImageUploadedByWine Making1413244480.393557.jpg](https://cdn2.imagearchive.com/winemakingtalk/data/attachments/15/15902-c9b2ecdbcba6e4f0e40909e4cccb3a3f.jpg)
![ImageUploadedByWine Making1413244492.533085.jpg ImageUploadedByWine Making1413244492.533085.jpg](https://cdn2.imagearchive.com/winemakingtalk/data/attachments/15/15903-ec08af6a127b65202052ff96315e7692.jpg)
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When I decant it for a couple hours tiny bubbles appear on the surface. I followed all the instructions well.
I'm thinking secondary fermentation or I didn't degas it well enough.
What do you guys think?
Thanks
Abs
![ImageUploadedByWine Making1413244480.393557.jpg ImageUploadedByWine Making1413244480.393557.jpg](https://cdn2.imagearchive.com/winemakingtalk/data/attachments/15/15902-c9b2ecdbcba6e4f0e40909e4cccb3a3f.jpg)
![ImageUploadedByWine Making1413244492.533085.jpg ImageUploadedByWine Making1413244492.533085.jpg](https://cdn2.imagearchive.com/winemakingtalk/data/attachments/15/15903-ec08af6a127b65202052ff96315e7692.jpg)
Sent from my iPhone using Wine Making