As Mismost and Norcal both said, time is your best ally in winemaking. Rushing to bottle has a lot of downfalls for a new winemaker. The vast majority of the folks here wait substantial periods of time before bottling, it gives wine time to finish fermenting, settle down a bit, drop sediment, gas dissipates, and you get a little age on your wine before it goes into the bottle.
Whenever I do a nice red or white, I give them plenty of time for the above to occur naturally, I do intervene with a bit of vacuum degassing when the wine goes into the clearing stage, but time would also take care of that for you too.
I agree with Mismost, if your hydrometer was accurate, you're just seeing trapped gas escaping when you pop the bottles, if it were still fermenting, it probably would have blown all of your corks out of the bottles.
Whenever I do a nice red or white, I give them plenty of time for the above to occur naturally, I do intervene with a bit of vacuum degassing when the wine goes into the clearing stage, but time would also take care of that for you too.
I agree with Mismost, if your hydrometer was accurate, you're just seeing trapped gas escaping when you pop the bottles, if it were still fermenting, it probably would have blown all of your corks out of the bottles.
