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... I think you're right. Better to be weaker but more palatable! :cheers:

Thanks ... and is it ever too late to top up? If I were to top it up with some RGJ now, I suppose in essence I'm just diluting my wine?

Cheers guys - all very helpful. One more thing ... is it ever too late to top up your wine? It's at the point where the wine is really clear and just needs to be left alone for as long as possible (I think), but there's a lot of space at the top of the demijohn. I think I'll probably just leave...

Yeah, the more I read the more I decided that I was actually just shaking air into it and doing more damage than good ... so I've racked for a 2nd time (onto 1/2 a campden tablet to be sure), and I gotta' say, my wine is looking lovely and clear. A bit lighter than you'd expect a Cab sauv, but...

Hmmm, hearing all of this I'm very tempted to just rack it (this will be the 2nd time) and then leave it for as long as my patience will stand before bottling. Would you recommend racking onto a crushed campden tablet again?

The taste is almost like a slightly carbonated red wine though, which isn't pleasant ... so I'd assume that meant I needed to continue de-gassing. Maybe I should just rack it again (onto a crushed campden tablet), then just leave it to sort itself out!?

Hey all, I'm still on the process of bashing this carbon dioxide out of my Wilko's Cab Sauv. As I've still not fashioned myself a whisk (using a power drill etc.), I'm continuing the method of putting my hand over the hole, and shaking the demijohn back and forth vigourously, then releasing the...

...been doing it sporadically (and quite vigourously) all day. Still creates a thick head of foam each time, which then takes a while to settle. Still a definite fizz. This will take a while! :hmm:

Thanks for that - I'm now trying that method (creates a lot of froth, but I feel I'm progressing with it). Will let you know how it goes!

I haven't yet invested in (or fashioned) a device to de-gas my wine, so I'm continuing to swill the demijohn (keeping the airlock on). There's still a considerable amount of white-ish foam which develops when I do this, so I'm assuming I need to keep going! Problem is, I'm concerned I'm somehow...

Ah ok, thanks for your replies. I've got the airlock on and I'm regularly swilling the demijohn (which then makes it bubble), hopefully getting rid of some of the carbon dioxide. I think I'll have to invest in some kind of 'device' to stir it properly though, otherwise I could be here for eternity!

Hello all! I'm Lee, 30 year old Devonian, attempting to engage in a new hobby/obsession. I am brand new to home wine-making, so have started with the very basic beginner's kit from Wilkinson's. As a pretty enthusiastic red drinker (though far from an expert), I went with the Cabernet...