I've made 6 gals. of rice-raisin wine and bottled it. The problem I am having is that it seems to have CO2 in it still. I thought I stabilized it properly by stirring it, I also ran it thru a filter for polishing. The wine has been bottled for about a month and I'm noticing corks that are starting to come out. What am I doing wrong? This is the second batch of wine that this has happened to (first was a blueberry wine). And although the spritziness gives it a feel like champagne, I am trying to make wine. I would like to be able to bottle wine in the future without this problem. Help?