I started making kits one year ago. So far I've bottled 2 whites and 4
reds. I have another 5 reds still bulk aging. The whites, both
chardonnays, have come out great. I'm having a bit of trouble with the reds
and I'm hoping someone out there has some advice.

I've been using only high-end kits. I'm following the directions, for the
most part. On a couple of kits I've added extra oak cubes. I've added a
bit of tannin to a couple. I've bulk aged for between 4 and 8 months. My
basement is almost always between 60 and 65 degrees.

The problem is too much fizz on the tongue when I open a bottle to drink.
This is still true of wine that has been sitting in bottles for months. For
example, last night I opened a bottle of chianti that I had in the carboy
for 7 months followed by 5 months in the bottle. Fizzy. However, if I pour
the wine into a decanteur and let it sit for an hour or more, then the fizz
is gone and the wine is anywhere from good to excellent (depends on the
batch).

Any ideas?


Thanks,
Dave