Brewer Jordan
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- Joined
- Dec 3, 2021
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Hi all,
I have bottled some wine and it turns out it has a slight fizz to it - this is a sangiovese red wine from Winexpert and I don't want it fizzy
For myself, I wouldn't mind, as you can aerate it a couple of times and the fizz goes away. However, we are serving this at an event and it will be served in bottles for people to pour
Currently it is corked, it has had a week upright and now we have layed it down to age for 6 months in the bottles.
We want to be able to remove the fizz prior to the event and don't know how to do it, we will need to transport it corked.
We have thought of a few ways to try and resolve this problem
1. Open the bottles the week of the event and then recork after 24 hours open - we might look at using the suction wine stoppers on the top to try and draw out the fizz a little more
2. Using a needle and syringe suck the air out the top of the bottle so the remaining co2 can leave the wine
(The reason for the CO2 is because they have been stored in pressure kegs and bottled when the weather has been very cold and it's drawn in some co2 or I haven't degassed the wine enough, I do not believe this has had a secondary fermentation in the pressure keg)
Thanks for all and any suggestions!!
I have bottled some wine and it turns out it has a slight fizz to it - this is a sangiovese red wine from Winexpert and I don't want it fizzy
For myself, I wouldn't mind, as you can aerate it a couple of times and the fizz goes away. However, we are serving this at an event and it will be served in bottles for people to pour
Currently it is corked, it has had a week upright and now we have layed it down to age for 6 months in the bottles.
We want to be able to remove the fizz prior to the event and don't know how to do it, we will need to transport it corked.
We have thought of a few ways to try and resolve this problem
1. Open the bottles the week of the event and then recork after 24 hours open - we might look at using the suction wine stoppers on the top to try and draw out the fizz a little more
2. Using a needle and syringe suck the air out the top of the bottle so the remaining co2 can leave the wine
(The reason for the CO2 is because they have been stored in pressure kegs and bottled when the weather has been very cold and it's drawn in some co2 or I haven't degassed the wine enough, I do not believe this has had a secondary fermentation in the pressure keg)
Thanks for all and any suggestions!!
