RDC;

Few things,

First, prior to bottling your wine, you'll want to degas it. They sell
commercial degassers or you can save the $ and use a spoon to
vigorously stir the wine removing the gas. This should help with the
"fizz".

Second, when making wine from a kit, keep in mind that the more water
that is required to be added (to the kit's concentrate), typically,
the lighter bodied it becomes. Consider adding some raison's to your
next batch plus alittle grape tannin, if you like the tannin bite !
Also, if the kit doesn't include oak, you may want to throw a few
toasted oak chips into the carboy. I've found these things help
improve the quality some of the cheaper kit wines.

Last, give it time. Wine quality improves with time. I don't think I
ever drank a 28 day old wine (as kits advertise) with the exception of
a sample to monitor progress.

Good luck, Mark

"R-D-C" <nospam> wrote in message >...
> Hello,
>
> back to my second batch which is moving along (my first batch may be getting
> bottled soon!)
>
> It is from a kit, "Unican House Reserve Full Bodied Dry Red 1g" and I have
> followed the instructions, fermenting it down to SG of 1.000. I have just
> racked it onto a campden tablet and a teaspoon of stabiliser dissolved in
> lukewarm water and thought I would give it a taste. I am sure there is a
> logical explanation and something I am not doing because fizzy red wine just
> doesn;t work for me
>
> Also, it has barely any flavour initially, only a red wine aftertaste. Is
> this because it hasn't sat yet?
>
> Sorry for being dense 8-p