Doug wrote:
> Lee -
> It does sound like dissolved CO2. Stirring should take care of
> most of it. The other factor is temperature. I have this same issue
> with wines I do over the winter - the temp. in my basement (wine
> cellar) stays around 60F over the winter, so wines tend to hold onto
> CO2. If you can raise the temp. to 70F or so for a few days or a
week,
> I think that would help a lot as well.
>
> Doug

I am in an apartment, so out of necessity, the temps are around 72-75F
pretty much the whole time. Even at that level, I've still got lots of
CO2 in carboys with whites that have been bulk aging for up to 6
months. I'm blaming this on the cold fermentation temps.

Joe, if you heat up to 80F, what does this do to the wine quality for
whites?

Pp