This morning I racked 19 litres of Merlot off 25 gms. of toasted oak chips.
I was alarmed by three things.
1. Although there was very little sediment or sludge, I had to top off
with 600 ml. of wine. Is it possible that 25 gms. of oak actually soaked
up 600 ml. of my wine?
2. My Merlot is extremetly pink. Still muddy, but not the depth of color
I was expecting this far.
3. My Merlot is slightly carbonated. Taste samples reveal a solid bight
on the tongue. No fizzyness is audible to the ear, but definitely
present. This, combined with point two above almost gives me a kind of
alchoholic cream soda. The symptoms are not alarming, but not what I'd
expected at this point.
I've put the Merlot in a cool place and will bulk age it till late spring
Any comments on the above symptoms? Any previous experience?