So I recently bottled a RJ Spagnols Cellar Classic Cabernet. Cleared really nice, and I actually bulk aged a bit past the "bottling time" on the instructions. I probably bottled it 6 weeks or so after it was technically "scheduled" to be bottled.
I didn't notice gas on the samples I took, but I just opened a bottle (it's only been int he bottle a month, but my curiosity got the better of me).
Anyway, I'll be darned if there isn't some CO2 in it. It's not totally fizzy, but it's there, and if I give the bottle a swirl with my thumb over it, I get a little pop when I remove my thumb.
It seems to go away (more or less) after hanging out in a glass for a bit.
So, my question is this... Will this possibly dissipate/calm down after a few more months of aging? Is decanting an option to make it go away if not?
The thing is, I degassed it pretty heavily, and it's definitely fermented dry, so I am not sure why this little bit of gas is there.
I'm hesitant to uncork and dump all the bottles back into a carboy, but I'll do it if I have to.
Any thoughts would be greatly appreciated!
I didn't notice gas on the samples I took, but I just opened a bottle (it's only been int he bottle a month, but my curiosity got the better of me).
Anyway, I'll be darned if there isn't some CO2 in it. It's not totally fizzy, but it's there, and if I give the bottle a swirl with my thumb over it, I get a little pop when I remove my thumb.
It seems to go away (more or less) after hanging out in a glass for a bit.
So, my question is this... Will this possibly dissipate/calm down after a few more months of aging? Is decanting an option to make it go away if not?
The thing is, I degassed it pretty heavily, and it's definitely fermented dry, so I am not sure why this little bit of gas is there.
I'm hesitant to uncork and dump all the bottles back into a carboy, but I'll do it if I have to.
Any thoughts would be greatly appreciated!