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effervescence after 8 months?
vic wrote: > I transferred a mix of Cab/Merlot/Sangiovese from the barrel today after > pressing last Sept. The wine tasted sweet, and sort of carbonated - like a > champagne. > I put into demi-jons with air-locks and I am getting a small rate of > bubbles - not insignificant. > Is it possible that the wine still has fermentation to go? Even after 8 > months? Should I add yeast to help it along, or just let nature take > course? I've never had anything like this happen before. > Any ideas and comments from this group are appreciated, and thanks in > advance. > Vic |
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