Unwanted carbonation in Sadlers Reserve Castillo (Italian Syrah)

[Simon_]

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?

[LordEoin]

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.

[armedcor]

Aren't there additions in these kits to kill off the yeast?

[LordEoin]

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.

[Simon_]

Here's the notes I kept on it.

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

[RichC]

Shouldnt there be some yeast sediment in the bottle if it continued to ferment after bottling