I have a 15 gal carboy with cab in it that feels the tiniest bit fizzy
on the tongue. I made the wine from grapes, not a kit, and put it in
the carboy around the end of october. I tasted it a few weeks after
and it was great. Another few weeks went by, and I racked it. Just
before and after racking and even now, another 3 weeks later, it has
the slightest fiz on the tongue. I was thinking that it may have been
ML hapenning, but I have 5 other containers that do not have this
problem. I treated them all in the same manner. I have thus far been
patient, and done nothing, hoping it will stop, but I have also thought
that it needs to be degassed. Any thoughts?

It seems that you are only about a month beyond primary fermentation. I
wouldn't bother sampling it at this point.

It is likely either going through a secondary (yeast) fermentation or a
malolactic fermentation. In any case, just leave it alone and check it
again in a month or two.

Greg G.

> It is likely either going through a secondary (yeast) fermentation or a
> malolactic fermentation.

Tiny bubbles are usually more indicative of ML as i understand it.

Joe

Zee fwench, zhey call zhese petillance I also believe it's ML related





> wrote in message
oups.com...
>I have a 15 gal carboy with cab in it that feels the tiniest bit fizzy
> on the tongue. I made the wine from grapes, not a kit, and put it in
> the carboy around the end of october. I tasted it a few weeks after
> and it was great. Another few weeks went by, and I racked it. Just
> before and after racking and even now, another 3 weeks later, it has
> the slightest fiz on the tongue. I was thinking that it may have been
> ML hapenning, but I have 5 other containers that do not have this
> problem. I treated them all in the same manner. I have thus far been
> patient, and done nothing, hoping it will stop, but I have also thought
> that it needs to be degassed. Any thoughts?
>