What information can I give you? As I said, I de-gassed until no bubbles came to the surface, but last week a gave a friend a bottle of muscadine wine that was made 7/11/11 and after he left I opened another bottle from the same batch and it tasted bad, I think the taste was CO2, no sugar or muscadine taste and there was no pressure on the bottle or bubbles when I opened it
Here is what I did and all the wine I have made, I have done about the same way.
Exact copy of my notes-------They are hand written in a note book, I scaned em but can't get them to paste to the reply.
#44
9/18/11- Muscadine - wild- 6 gallons
washed muscadines --approx 4 gallons *
mashed each muscadine by hand
added water to 5 1/2 gallons
added 5/8 tsp k-meta and covered with a towel
* added 1 gallon of scupondines
9/19/11- after adding sugar to get ApGr to 1.084 = 8 3/4 lbs of sugar
ended up with 6 gallons of must
added 3 tsp pectic enzyme
added 3 tsp yeast nutrient
added 1 tsp yeast enigizer
Total = 6 gallons of must
put in grill (heat controlled cabinet made from old charcoal grill) 75*
9/20/11- took it out of big plastic pan and put it in 2 ea , 5 gallon buckets
added 1 packet of yeast to each bucket - red star premier cuvee
9/21/11- SpGr 1.070 @ 9 am
SpGr 1.060 @ 7 pm
keeping must temp at 80*
9/22/11- SpGr 1.050 on both buckets
9/23/11- SpGr 1.024 on both
SpGr 1.020 on both @ 2 pm
9/24/11- SpGr 1.010 on both @10 am
Transferred to 5 gallon carboy with air lock (dipped it out and poured thru a funnel into carboy and put it back in grill still at 80*
9/27/11- SpGr .998
9/28/11- SpGr .996
9/29/11- SpGr .998
Racked on top of 5/8 tsp k-meta and 1 1/4 tsp of sorbate
Degassed
9/30/11- backsweetened to 1.028 with 3 lbs of sugar
added sparkolloid (5 tsp) ---Added 5 tsp of sparkolloid to 8 oz of boiling
water, boiled and stirred for 20 minutes and
added it while hot. (had to add a little water
as it was boiling)
added approx 1 quart of water to get level up in neck of carboy
10/3/11- still some floaters about 2 or 3 inches off the bottom
10/4/11- racked - topped off with some of #45 (second run of muscadines)
10/5/11- filtered (vinebrite filter - I think that's the name of it)
10/7/11- bottled - 20 bottles
12/31/11-found that the muscadine has a lot of CO2 in it - taste bad
empied all bottles in a 3 gallon carboy
SpGr- 1.018
added 4 oz of sugar
SpGr- 1.020
Got wine temp up to 75* and degassed again
racked to 3 gallon carboy and a 750 ml bottle
1/2/12- bottled again - 15 bottles
That's what I did, what did I do wrong, or should I say "what all" did I do wrong.
Thanks for any and all help---remember, keep it at 3rd grade level & Thanks
Semper Fi