CO2 symptoms?

[Truebrew]

I really did do a search but didn't find the answer to the following question:
What are the symptoms of the "dreaded CO2" problem? I'm assuming most of them are taste-related.

 

[docanddeb]

Fizz....

Put some wine in a bottle... put your thumb over... shake... if you hear.. Pffffttt.... it's gassy...needs to be degassed.

Debbie

 

[djrockinsteve]

or insert your stirring spoon into the carboy and give it a quick stir then a quick reverse stir. If it explodes up like a volcano....you got CO2

This is one reason why it is important to make sure your wine has finished fermenting. If you rack too soon and degass, the remaining sugar will be consumed by the yeast creating more alcohol and CO2

 

[Truebrew]

So there are no taste issues? Only fizz?

 

[djrockinsteve]

You can sometimes taste the chemicals, sorbate sulfite with excess CO2. Time will cure this.

 

[docanddeb]

And exploding corks later on!!

I don't degas... if left in the carboy for 9-12 months... it will take care of itself!

Debbie

 

[djrockinsteve]

And exploding corks later on!!

I don't degas... if left in the carboy for 9-12 months... it will take care of itself!

Debbie

Ditto, I give the wine a good stir when I add my sparkolloid then over time any remaining CO2 will get released.

 

[docanddeb]

I don't add clearing agents... unless it's still cloudy after 9 months.

Mother Nature takes care of it for me!!

Saves me time and money!

Debbie

 

[winemaker_3352]

Fizziness and the CO2 can mask the true taste of the wine.

Be sure to get your temps around 75* for degassing. CO2 releases better at that temp.