ArticleFizzy Wine & Gravity Readings: Wine WizardWritten by Alison CroweQI have just made my first batch of wine, a white one. Funny things have been happening to it. Everything seemed to go well with the fermentation of the wine. When it was done, I transferred it to the carboy. As I expected, the wine cleared on its own. At this point I added a little bit of wine glucose to the carboy. After the wine cleared, I filtered it with a #2 filter and the wine was crystal clear. It looked really good and man was I excited. When I tasted it, it tasted fizzy like it had been carbonated. I left it to sit a little longer in the carboy, stirred it some more to possibly get any gases out of it and the wine went cloudy again. At this point I filtered it again with another #2 filter. The bottom of the carboy had lots of sediment. It was almost as if it was still fermenting or something but it had been in the carboy now for a month. Is this fizziness a normal occurrence in whites?Already a member? Log InYou'll Also Like Article MEMBERS ONLY Acidity & Aging My situation is that the total acidity (TA) rises during the aging process.What could be causing this? Article MEMBERS ONLY Bottling Tips and Wine Judge Etiquette Bottling is typically the final step towards producing wine where a winemaker can foul things up. Get some recommendations from the Wizard on when and how to bottle your wines. Also get some pointers on proper etiquette of being a wine judge.