"Paul E. Lehmann" > wrote in message
...
>
> "Ray Calvert" > wrote in message
> . net...
>> 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
>
> I don't know what I am doing differently from others but I have NEVER had
> a problem with CO2 in wine - especially after racking.
>

If you follow the directions for wine kits and bottle at 6 weeks or so, I
think you will fine CO2. Of course they include directions that will get
rid of it. If I let wine, kit or otherwise, bulk age for at least 6 months
I do not have a problem with CO2. In the last few years I have made some
non kit wines that I wanted to bottle at 3 months or less. Some of these
have had the CO2 problem. It can be eliminated by degassing.

Ray