Lee wrote:
> I have a problem with persistent (though slight) bubbling from several
> batches of "completed" white wine. I've considered that I have
> residual sugar, but they're bone dry. I've also considered incomplete
> MLFs, but the wines have been well sulfited, and have been treated with
> lysozyme. The clincher was when I agitated the wine and found that I
> could immediately get a layer of foam. At that point, I concluded that
> my problem was just dissolved CO2. Does this make sense?
>
> At that point, I put a stirrer on a power drill and found that I could
> immediately get a 3 inch layer of foam in the carboy. I let that
> dissipate over about an hour, but then stirred it again and I'm still
> getting layers of foam. Even just using a syringe and sucking out and
> then squirting back 10 cc of wine will illicit bubbles and foaming.
>
> So, now what do I do? Should I just keep stirring? I don't want to
> bottle anything that's still bubbling, and for that matter I'm in no
> rush to bottle. But just to have an occasional bubble rise to the
> surface could take years for this wine to settle down. By the way, the
> wine has been fined and is crystal clear, with no sediment whatsoever.
> It was started about 4 months ago. These wines include
> gewurtztraminer, viognier, sauvignon blanc, reisling, and pinot gris.
> Same issue with all of them.
>
> Any suggestions will be greatly appreciated.
>
> Lee
>
Hi Lee

Stir it again, once or twice a day for 2 or 3 days. That should take
care of the CO2.

HTH

Frank