Hello...glad to be part of this forum. I am hoping you would be able to help with a major problem. After the fermentation was done in our 72L vessels ( verified by our hydrometer and by our local wine making store), the wine was perfect. The wine was then filtered and kept in the vessels for close to 2 years (filtration was also done during that period). We then bottled the wine (288 bottles), after we bottled it, the wine has now become fizzy on the tongue and became very alcoholic. Is it a bacteria? Please help!
Pino
Pino