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Fizzy pineapple wine

Just racked off my pineapple wine for the first time thought I would give it a sample to discover it considerably fizzy. This has been sat clearing for about 6 weeks in a garage (constant temp between 7 - 9 degrees C). It end gravity was 1.015 starting gravity was 1.090. It’s starting to taste pretty good besides the fizzy edge. Any idea what could be causing this and how to resolve this issue.

Cheers!!!

 

You mean it is carbonated? Or is it just sharply acidic, maybe? I know the liquid can absorb a lot of carbon dioxide, but to carbonate to the point of being "fizzy" in an unpreserved and unsealed environment like ferment or, very strange seems to me.

Just realized you're from the UK, and we might use "fizzy" in a different connotation here in the states, for all I know. So just to clarify, what exactly do you mean by "fizzy"?

Regards!!

 

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