How long has this wine been since it finished fermenting and is it clear now? What size batch was this and how much yeast did you use? Can you post the recipe so we can analyze it? Welcome aboard! Please be more specific when posting so we dont have to answer your question with a question. What was your starting gravity also.
Thanks for the advice. I also called the wine making store I got this from and they thought it may not have degassed enough. I have since uncorked all the bottles and degassed it and rebottled. It is much better.
I did not have a spoon long enough to reach the bottom of the bucket I was fermenting in so this may b why I had a problem.