First off this is a great site and thanks for the prompt help! The wine I made wasn't made from a kit and it sat for 6 months. I'm hoping its only CO2 and not refermentation. I will decant as told and thanks again for all the tips much appreciated!
Unfortunately I did not degass. The person teaching me failed to mention that or the old timers don't do that I don't know!! Any clue as to what that will mean for the future of my bottled wine? Does this mean popped corks? Bad taste? Is there any remedy? Any help would be appreciated by this...
I just finished fermenting my red wine added campden tablets and sorbate a week ago. The carboys have been in a room at about 57 degrees. I bottled them and brought a batch upstairs where it is about 65 degrees. They have sat there for about a week and a half. I opened a bottle tonite and...
