I hope someone can help. I recently bottled a batch of Brunello that I
fermented from wine juice. I thought I did everything correct. Racked
using clean carboys, measured all the sulfites correctly and tested
the alcohol level throughout fermenting, even sampled along the way
being very pleased. The wine was bottled about 6 weeks (fermented and
aged in carboys for about 11 months). I opened a bottle the other
night to sample and low and behold the top popped almost like a
champagne bottle and the wine tasted carbonated. What went wrong? Is
it lost? Tom