I did a 30 bottle kit of Sadlers Castillo in December.
I followed the instruction. Added all the additions when instructed. Gave it a good whisk with a brew paddle attached to a drill for the purpose of removing any desolved co2 around day 25. Was careful not break the surface in order to avoid mixing with air. Racked to a bottling bucket. Gave it another whisk the next day. Left for a few days and bottled.
The wine is noticeably carbonated. Still drinkable but it's off putting. I really would've thought I did above and beyond enough to rid it of any co2.
What am I doing wrong?
Sounds like you didn't let it ferment out completely, so it went into the bottle with some remaining sugar which has fermented in the bottle, carbonating the wine.
Aren't there additions in these kits to kill off the yeast?
There are. As far as i remember they come with a stabilizer and finings.
But if you went above and beyond to ensure that the co2 was gone before bottling, it must have developed within the bottle.
Here's the notes I kept on it.
Quote
10/11/14 Prepared O.G. 1.105
29/11/14 bubbling stopped a couple of days. Airlock equal
7/12/14 added potassium sorbate, sulfitan, half chitosan. Stirred with drill for 5 minutes
8/12/14 added rest of chitosan stirred with drill
mid december - bottled about 32 bottles
The Potassium Sorbate is supposed to stop the yeast from reproducing.
I didn't note the final gravity but I recall it being 1.000 which might be a touch high for a wine
But with the Potoassium S and the length of time I gave it I can't see where the extra fermentation would've come from
Shouldnt there be some yeast sediment in the bottle if it continued to ferment after bottling