jtd1216
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- Jun 22, 2009
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Ok, did some researching, and I couldn't find an answer to my specific situation. As mentioned, I'm doing a cru select ov zinfandel. I've been following directions exactly; it's my first wine ever, so I don't want to steer away from the directions at all. We degassed (using a drill mounted whip) precisely to directions for a good 5 minutes. We then added the clarifying agents as stated in the directions. It says to degas again for another 5 minutes. We did this.
About two weeks later, we racked. This was siphoning into our primary container, cleaning the glass carboy it was in, and then siphoning back into the carboy. We tasted a bit as we were siphoning the first time here (couldn't help it), and it wasn't bad, but we noticed a little carbonation on the tongue! We tasted the wine as it was siphoning out of the carboy, so we're wondering if the process of just racking into the primary bucket, and then again into carboy would free up that little carbonation (we didn't taste again because we had limited amount to top up to the neck). And if NOT, then what do we do come bottling time (about two weeks--and we're not bulk aging) if it's still a little carbonated?
About two weeks later, we racked. This was siphoning into our primary container, cleaning the glass carboy it was in, and then siphoning back into the carboy. We tasted a bit as we were siphoning the first time here (couldn't help it), and it wasn't bad, but we noticed a little carbonation on the tongue! We tasted the wine as it was siphoning out of the carboy, so we're wondering if the process of just racking into the primary bucket, and then again into carboy would free up that little carbonation (we didn't taste again because we had limited amount to top up to the neck). And if NOT, then what do we do come bottling time (about two weeks--and we're not bulk aging) if it's still a little carbonated?