"Rick Vanderwal" > wrote in message
...
> I still have a batch of merlot that I emptied out of bottles and put back
> into a 3 gallon carboy because one bottle popped its cork, and other
bottles
> I opened I discovered a fizzy, prickly Merlot....

Ah, yes. You've discovered that the cure for stuck fermentation or
incomplete ML is _bottling_. >:^/

My theory is that the little shot of oxygen the wine gets during bottling is
just enough to wake up that which had been lying dormant.

Tom S