quality posts: 19
I am intrigued by this offer.
When I used to make wine(not great, but drinkable) wines would occasionally be bottled with some CO2 still dissolved in them from fermentation.
This fizziness would resolve with decanting but would resolve almost instantly with the application of negative pressure. That is, apply the Vacu-vin, wait a few seconds, enjoy $25 cab for $8!
Just a thought......
Is it broke or just fractured?