I am also new to wine making in a very restricting country. ...

I am also new to wine making in a very restricting country. So my equipment is fairly basic and limited. I had my first trial with grape juice (100% natural) and usual dry baker's yeast. I kept it airtight for 5 weeks, filtered it and then waited for another week and bottled it yesterday in glass bottles with airtight tops. We tried one bottle, it tastes nice but there is quite a bit of gas both visible and in the taste. Going through the blog, it seems like I have bottled it too early and feared that I may have 24 bottles of glass bombs. So emptied the bottles back in to my container. As I opened the bottles, I saw and felt some pressure of gas coming out. Have I done the right thing? What else can I do to eliminate the gas, and will this process ruin my wine all together? Thanks a lot.

You just drove alot gas off by doing that. If you were very careful pouring it you maynot have picked up to much 02. At time you bottled it was loaded with CO2. If it is under an airlock you just have to let it set like 6 months racking every 3 months and it will settle out. I have seen where people using glass bottles put wine savers on them which creates a vacum on them and helps pull CO2 out in a few days. I will say I havnt tried it though only read it.

Best bet is to put wine in a carboy, airlock it and ferment it to dryness (or add sugar, if you prefer a sweeter wine). Your other option is to put all the wine back in the carboy, add campden tablets and potassium sorbate. This will kill the yeast. Let it sit for one week to allow the yeast to settle out. Bottle, and enjoy!

Yea I forgot to add add campden tablets and potassium sorbate. But you will need to wait more than a week it will take months for the gas to disapate.

Thanks a lot for your reply. Does that mean we cant drink the wine for another 6 months? I read that if I keep on stirring in for a few weeks, that I would be able to get the gas out. Is this not correct? When would it be safe to re-bottle again?

i've heard it takes a whole lot of beer to make wine. you must be patient. you should take up beer making while you wait.

Thanks to all. I do not have access to campden tablets or potassium sorbate. So, I guess I just need to keep in in the carboy which I have done as of yesterday. How long do you think I should keep in the carboy? And, do I need to stir it or rack in on regular intervals?

At 5 weeks you were just getting clear so let it set for 3 months you will most likely see some fine lees start settling on bottom then rack it and let it set for another 3 months if the bottom or carboy is clear then bottle it. I tried the stiring thing and at 4 months it still had gas but somewhere after 5-6 moths it was gone so I just quit doing the extra work.