You can bottle with the dissolved CO2. Some people like it that way. It is
what is called Piquant. The CO2 give a prickling to the tongue as you drink
it, almost like bubbles. I do not like it but that is me. There are
various methods of degassing if you want to get it over with. The most
common is to rack to a primary bucket and stir the heck out of it for 3 min.
Let it rest for 3 min. Repeat about 3 times. Put it back in primary and
check it after a week. It will probably be fine. If not repeat and bottle.

Ray

"Charles E" > wrote in message
news
> Referring back to the "Why is the airlock moving???" post from a
> couple weeks ago, I promised an answer to the group. We spun down a
> sample of my apple wine on a cenrifuge and inspected under a
> microscope at 1000X. We found some solid particulates but no evidence
> of biological activity of any kind (yeast or bacteria). My airlocks
> are still moving slowly (1 bubble ever 15 minutes or so) so I suppose
> I'll have to assume it's CO2 gas. I wonder how much longer this will
> go on. I wonder if i's safe to bottle with slight residual CO2 trapped
> in suspension. Either way I'm sleeping easier knowing there's no
> microbial toga party going on in the wine :-)
>
> Thanks to the group for your valuable input. I'm learning so much more
> from you guys than I ever would have without the benefit of this news
> group.
>
> Cheers!
> Charles