Hi guys….I’m now on second attempt at making a sparkling wine from a white wine kit so the wife can have ‘Prosecco on tap’. The wine is in a cornie at 2 degrees C and was initially force carbonated at 50 psi….it’s also been under pressure at 60psi for two and a half weeks but having sampled several times over that period it still tastes like flat Prosecco….I can’t really understand why it still tastes flat and wondered if any one has any tips?