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7

Is it already bottled, or is it still in a carboy or other bulk vessel? If you made the wine from fresh fruit and it's still in a bulk vessel, your best bet is to just wait. Leave it in a carboy with an airlock and the gas will come out of suspension. Racking it will help relieve the wine of its CO2, but be careful not to expose it to too much oxygen ...


4

It's a combination of marketing and tradition. For better or worse you're average consumer expects white wine to come in a clear bottle. This is not exclusive however, one example being Riesling which is traditionally bottled in brown glass. Both white and red wine will change when exposed to light (Google "light struck wine" for plenty of interesting ...


4

The commonly repeated belief is that green bottles are better at keeping sunlight out and whites don't need this because they are often refrigerated. I never put much stock into this since worldwide refrigeration was not always common and a most wine is stored out of sunlight anyway. A few winemakers in Sonoma told me that it was tradition based on the ...


3

I've successfully made wine in corny kegs and had the wine keep for many years. I use Nitrogen to pressurize the keg, which doesn't dissolve into the beer and provides an inert atmosphere.


2

I have used the Wine Experts kits (premium and ultra premium). They are drinkable in less than 12 months and are 4 gallon kits.


2

The flavour of Red Wines deteriorates greatly due to the breakdown of the wine in the bottle when exposed to UV light. White wines don't have this problem as much as they are much more filtered and do not contain tannens, etc that break down this way. That's my understanding at least, I read something along these lines in the book "Making Good Wine" (ISBN: ...


2

It's absolutely possible to do so. The main thing you have to watch out for is oxidation. A bottle of wine, once opened, is going to be consumed fast enough for oxidation to not be a problem. A cask/barrel will not (unless you're a true champ at drinking wine). The trick is to introduce an inert atmosphere above the wine as it's dispensed at low enough ...


2

You need to check the gravity of the must/wine to see if fermentation has finished. Specific gravity tells you about the residual sugar in the must/wine. Specific gravity is measured with a hydrometer. (If you know about this then disregard) Bubbling can be from dissolved CO2 in solution. It will come out of the wine as the temperature fluctuates or if ...


1

Another way to provide nucleation sites to promote the CO2 escaping is to add a little sugar or Splendatm (the latter will really release the gas). I'd do this sparingly because it will sweeten the wine, but if it is fairly dry to start with, most people prefer some sweetness to cut the alcohol bite. This really is true with fruit ciders and wines with more ...



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