Hello, I recently created some wine from a kit and after I opened a few bottles i noticed a very slight hint of carbonation. After some thought I'v come to the conclusion that i may not have de-gassed the wine very well but I'd like a second opinion. I made sure that the specific gravity was below 1.000, if memory serves me mine was at .996 when I bottled. I'v opened 3 of the 30 bottles and they were all the same, very slight carbonation. The thing that leads me to believe i might not of de-gassed very well was that all my knowledge of beer and how oxygen is bad for it cause me not to de-gas very well and at the bottom of all the opened bottles of wine there was no sludge. The no sludge leads me to believe that no yeast was alive in the bottling process to produce any CO2.
Do i need to worry about oxygen coming in contact with fermented wine like I do with beer?
Is there another reason why my wine might of had some carbonation?
Thanks for the input, I'd like to try wine making again but i want to get a handle on this carbonation issue first.