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I have made some carrot wine and some peapod wine, both finished fermenting a couple of months ago and are lovelly and clear. I want to bottle them but they are still a bit 'fizzy'. I don't want to bottle them in case it explodes. I have racked them twice and added a campden tablet each time. Any suggestions please

Assuming you've racked them over so there's no sediment, then either stir them or shake them to get rid of dissolved CO2. If they are still sitting on the lees then you'll nedd to rack them over to clean containers -which should help in itself.

Jeremy.

Yay peapod champagne!  :P