jacksmith
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- May 23, 2011
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I have a white wine (Traminette) that I made last October. It has been racked several times, cold stabilized for a few weeks, racked off the tartrate crystals, fallen very clear, and is tasting good. It has been bulk-aging in the low 60's F since the end of fermentation, except for the few weeks in the fridge at 38F.
I think I'm ready to bottle it, but I'm not sure if has too much CO2 still in suspension. A few weeks ago when I racked it off the tartrate crystals while it was still cold, I got a lot of off-gassing activity for the next few days. How do I know when a wine is done de-gassing. Aren't white wines usually bottled in May or June of the year after they're fermented? When do you usually bottle them?
I think I'm ready to bottle it, but I'm not sure if has too much CO2 still in suspension. A few weeks ago when I racked it off the tartrate crystals while it was still cold, I got a lot of off-gassing activity for the next few days. How do I know when a wine is done de-gassing. Aren't white wines usually bottled in May or June of the year after they're fermented? When do you usually bottle them?
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