Spikedlemon
Junior Member
- Joined
- Feb 8, 2016
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I bottled a batch of wine a week or so ago and I'd thought I'd degassed my wine sufficiently. I stopped getting bubbles when I used my drill-mounted gasser and it'd aged about 2.5 months in the basement. I taste tested the wine prior to bottling and didn't detect any CO2 (sour) taste or carbonation.
I'm guessing, from reading here, the likely root cause is the temperature of my basement.
Most of the CO2 taste is gone after about 30-60 minutes of the bottle being open.
What options do I have for this wine?
> Can I pour back to a carboy to degas again (or would that over oxygenate the wine)?
> Should I just decant the wine before serving? (I'd need a decanter)
> Would one of those aerating bottle attachment thingamagigs work? (Like the Vinturi)
... My follow up would be if the aerating bottle tip would help: any recommendations on one?
I'm guessing, from reading here, the likely root cause is the temperature of my basement.
Most of the CO2 taste is gone after about 30-60 minutes of the bottle being open.
What options do I have for this wine?
> Can I pour back to a carboy to degas again (or would that over oxygenate the wine)?
> Should I just decant the wine before serving? (I'd need a decanter)
> Would one of those aerating bottle attachment thingamagigs work? (Like the Vinturi)
... My follow up would be if the aerating bottle tip would help: any recommendations on one?