I have run into some fizzy wine. One time I made some Shiraz with much
gas in it. It is CO2 gas still desolved in your wine from the
fermentation. You do need to degas your wine when you stabilize it. It
merely consists of a good strring after you have put your stabilizing
chemicals in. Some wine kit instructions suggest a vigorous stirring
for 2 min, wait 15 minutes, and do it again. When you do it, it feels
quite labor intensive. Also, you'll see a frothy foam as the gas comes
out of solution. Other degas method involve a strirring device you can
attach to a hand drill. Either way, try it on your batch and see if it
helps.

Steve
Lynchburg, VA

On Sun, 10 Apr 2005 16:57:21 GMT, "RogerD" >
wrote:

>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
>
>
>
>
>
>
>
>