You are bottling at only 6 months old. If you are not degassing it could be
CO2 that is still dissolved. With 4 rakings I would think that it would
clear up by then but maybe not. It could also be a MLF fermentation that is
ongoing when you bottle. This is actually considered good for your wine but
can cause the fizziness if it is still going on when you bottle. MLF will
soften a rough wine. It is hard to detect except by paper chromatography.
If you do not want to fool with the chromatography, which I do not do, you
can wait longer to bottle if you want to let it go, then use a proper dose
of sulfite and make sure the ph is at a level that will inhibit MLF before
bottling.

Ray
"RogerD" > wrote in message
news:RVc6e.15445$VF5.12715@edtnps89...
> Nitrogen ?
> CO2 ?
>
> Although I don't notice it my wife, and several others, have commented
> that my wine "tastes" fizzy.
> Looking at the bottle there are bubbles clinging to the glass on the
> surfce of the wine - that does not go away quickly.
> Tiny bubbles can be seen rising if looked at closely.
> If I pull a partial vacuum on the bottle - with one of those vacu-vin
> corks - larger bubbles are drawn out.
>
> I keep my red wine in stainless 58 litre beer kegs.
> When wine is required I decant it from the keg for immediate use.
> Wine is decanted from the keg with nitrogen (not CO2 or beer-gas) running
> at about 5-10 lb.
>
> Not knowing any better I have assumed the bubbles were nitrogen.
> Recently someone suggested the bubbles are CO2 and I should "degass".
> None of my books mention degassing.
>
> I make my wine outside, from grapes, in October.
> After the primary the wine sits in a 200 litre blue plastic barrel (full)
> under an airlock.
> I rack three or four times with the final rack to the SS beer kegs in
> March.
> At that time the wine is still and clear.
>
> Can anyone comment ?
> Anyone have this "fizzy" problem ?
>
> Thanks
>
> Roger
>
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