Originally Posted by brian-s
When vacuum degassing, does anyone monitor the pressure? It's highly likely that you could pull a hard enough vacuum to boil off the ethanol at room temperature.
You don't have to worry about boiling ethanol by pulling a vacuum. In order to do that you'd need some very specialized equipment (laboratory, heavy industrial, very expensive stuff).
For your reference, I've attached some boiling point info for ethanol. Reading this chart, if you're sitting at a room temperature of around 67°F you'd need to pull a vacuum of 27.79 inches of Hg (29.92-2.13=27.79). To put it into terms that are a little easier to visualize, this is equivalent to being at an elevation that is over twice as tall as Mount Everest.
But, back to your original question, yes I degas my wines via vacuum. My set up is basic; a drilled #7 stopper, an eductor, a vaccum pressure gauge and an air compressor which provide the motive fluid for pulling the vacuum. I start at a very low vacuum pressure and then slowly ramp up over the course of 30 minutes to an hour, depending on how gassy the wine is. It is very easy to over do it and pull too much too soon and have a big mess on the floor. I prefer this method to stirring because I can do other things while the wine is degassing. And I'm very confident that the wine has been thoroughly degassed.
Attached is a picture of the system in action.
Hopefully this helps!