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I added grape concentrate to boost the sweetness of a dry wine at bottling and added sorbate. The flavor is good, but there is some kind of gas in the wine. Any thoughts on what happened?

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Dear Wine Wizard, I made a Muscadine wine this year that ended up very dry with harsh flavor. I wanted it to have more of a grape flavor so I added some grape concentrate to it. I achieved the flavor that I wanted, but there is some kind of gas in the wine (you can see it fizzing, like a soda). What have I done? By the way, I used potassium sorbate (1/4 tsp per gallon) before I added the grape concentrate. Ann Cherry Via email Wine Wizard replies: Kudos to you for being creative enough to take the plunge and really tweak your wine the way you like it. Blending and amelioration (adding non-grape or wine adjuncts to a wine) are sound, time-tested arts that winemakers throughout history have employed — when not prohibited by law. Winemakers have been known to blend vastly differing wines and to add sugar, juice, herbs, spices and flower extracts. These practices are intended to introduce, mask or bring out certain characteristics in a finished product. Even home winemaking purists, those who believe that