Droopy wrote:
> ernie wrote:
> > I'll have to disagree with droopy. Even though I wait almost a year before
> > bottling, from carboys with several rackings, I invariably got too much
> > CO2 in the bottled wines before I started degassing. I use a bottle-brush
> > in a variable speed drill once the weather warms up in May and yes, sometimes
> > it foams too violently, which just means lower the speed for a while.
> >
>
>
> huh, what temp do you keep your carboys at?
>
> I have never detected any co2 in wine over 6 months old at home.

We had this discussion before and it appears experiences vary (as
always). I've got noticeable CO2 on most cold fermented whites even
after 9 months of aging. The bulk aging is done at room temperature
because I don't have a colder storage room, and at that time the wine
would have been racked at least 2-3 times after the ferment.

On a tangent - I have a red/black currant mixed that got stuck at about
1.000 last year but got going again 3-4 months ago. It's under airlock
at steady 72F or so, and it's bone dry now. The weird thing is that
all/most of the CO2 is still in the wine, it's complately saturated
with it. Shouldn't most of it be driven off during the restarted
ferment?

P