My homemade pinot noir wine turned out very sparkling. Is there any way to fix this and make it taste dryer?!
Answers: It has a sort of carbonated taste. It is still in the carboy, I figure after I bottle it there will be no way to remedy this problem. Please help, and thank you!
if you stop the hole in your carboy when fermentation is stil going on then the co2 produced forms a bond with the liquid carbonating it, when you go to bottle it it should release most of the co2 left but it could build back up in the bottle if fermentation isnt over, it will receive a dryer taste to it also if you let if ferment longer considering its aparently not done. my seggestion, make sure the air is able to escape your carboy and let it set for a few more days untill the co2 is done being produced
Do you have a fermentation lock on the carboy? You need to release carbon dioxide during this stage. Wait until fermentation ceases before you bottle. The best way to test for this is with a specific gravity tester. (Sorry, I can't help you with this because I've made home brew, but not pinot.) Talk to others to find out the final SG reading for pinot.
You could buy a degassing whip. If fermentation is not complete, you might also see a resumption of activity in the airlock, as excessive amounts of CO2 in wine can prohibit yeast growth. Further fermentation results in a drier product.
As long as fermentation is completely finished, the wine shouldn't build-up gas in the bottle and the act of bottling should be enough to release most of the CO2.
Your wine needs to be degassed. Siphon into a clean open fermenter. Cut the ring off a bottle brush (no need to buy expensive degassing whip) place brush into drill stir wine until it stops foaming.Return to Carboy.