Carbon dioxide in wine?

Question

I have been fermenting my merlot for about three months. I think there is carbon dioxide it in. Do i let it keep fermenting or did i do something wrong? The concentrate can said it should be ready in three months. What do i do?

Answer 1

Carbon dioxide is a by-product of the fermentation process as the yeast converts sugar to alcohol. Home brewed wine will have some bubbles in it, unlike commercially purchased wine. After a few months in the bottle, the bubbles will settle out.

The wine will NOT be carbonated though; it won't have a fizzy taste like beer or soda if that's what you're worried about.

Do you stir vigorously when you pitched the yeast to remove as much oxygen as possible? If so, you'll be fine. While the wine is fermenting, you shouldn't be looking at it. Make sure you keep the lid on with a properly sanitized airlock.