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Old 02-01-2011, 03:54 AM   #1
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Default Degassing Bottled Wine

So, I screwed up. . . In my haste to get a couple batches of wine into bottles and out of the carboys, it appears that I bottled it either before it was completely done fermenting or I just didn't degas well enough before bottling. No matter how it happened, the wines (Noiret and DeChaunac aged 10 months in bottle) have a definite fizz in the glass and tickle on the tongue. Although the flavor of both wines is pretty nice, the fizz is just distracting and off-putting. I'm trying to figure out how to get rid of the extra gas in suspension. I have considered just transferring the wines from the bottles back into a bucket, degassing the traditional way and then rebottling. However, even if I lay down a blanket of CO2 over the wines, I'm still afraid of oxidizing them. I've also thought about using a sanitized bottle brush to degas bottles one at a time. As well as uncorking each bottle, heating it up to around 100*F and using a wine preserver pump to create a vacuum and suck the gas out of solution. I've tried both methods and neither one works all that well. Not to mention, I worry about the effects of heat on the wine. Does anyone have any ideas on how I might degas these wines? I will try just about anything at this point. Thanks for any help you can offer.

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Old 02-01-2011, 04:20 AM   #2
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I would open them all up and put them back in your carboy or bucket.

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Old 02-01-2011, 10:19 AM   #3
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Is the wine preserver pump very strong? I have no experience with them...
But I've seen several discussions on degassing bulk lately suggest a handheld vacuum pump.
There are 2 methods,
1: if you have a food vacuum sealer with the jar port you can use that.
2: Got to an auto parts store and get a Brake Bleeder Kit and rig that up

I haven't tried either of these yet, but there have been good responses on the board. I'll be using the brake bleeder method when I am ready. Maybe see if you can hold that vacuum for a while to let it fiz out.

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Old 02-01-2011, 11:55 AM   #4
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Vac-u-Vin works well, just keep pumping until the bubbles quit.

Pouring through an aerator will also work pretty well.

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Old 02-01-2011, 03:00 PM   #5
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This is the pump that I used. It does OK. But it doesn't pull all of the gas out of solution. I found that heating the wine in a water bath before creating a vacuum helped a little. But, I'm not sure what effect that will have on the wine. Good call on the bleeder kit. Though, I'm not sure if I want to spend $40 on something unless I know it will work. I think pouring into a bucket and degassing is probably my best plan of attack. Hopefully I can keep it covered with CO2 as I transfer. Should I add another dose of meta before rebottling or is there still enough in solution from the addition at the time of the first bottling? Thanks for the help.
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Old 02-01-2011, 08:52 PM   #6
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Quote:
Originally Posted by mrkstel View Post
This is the pump that I used. It does OK. But it doesn't pull all of the gas out of solution. I found that heating the wine in a water bath before creating a vacuum helped a little. But, I'm not sure what effect that will have on the wine. Good call on the bleeder kit. Though, I'm not sure if I want to spend $40 on something unless I know it will work. I think pouring into a bucket and degassing is probably my best plan of attack. Hopefully I can keep it covered with CO2 as I transfer. Should I add another dose of meta before rebottling or is there still enough in solution from the addition at the time of the first bottling? Thanks for the help.
I'd get the bottles someplace warm first. Then I'd gently pour the bottles in the carboy, and dose with k-meta right away. Remember that if the k-meta binds to the wine, then oxygen can't. After the wine is sulfited, then I'd proceed with degassing and rebottling.
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Old 02-03-2011, 01:00 PM   #7
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Does anyone have any ideas on how I might degas these wines? I will try just about anything at this point. Thanks for any help you can offer.
Reprocessing in bulk or vacuuming each bottle as others have suggested is probably your best options. However, there's risk with both of these procedures as you well know, plus the labor involved.

Since the wine sounds as though it's slightly fizzy, have you experimented with one of those bottle aerators? The ones that are design to force the wine to breathe when it's poured slowly into your glass. I've found pouring a bright wine through one of these can take the edge off of lingering carbonation. It may provide enough effect to salvage your vino without further complexity.
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Old 02-03-2011, 02:07 PM   #8
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Yooper: Thanks for the advice. That is kind of what I plan to do at this point. I just don't think there is any effective way to do this in a bottle. It's always great to have one of HBT's resident gurus chime in.

Sudz: The wine is a little more than slightly fizzy. It is quite off-putting. I would liken it to around the level of carbonation found in a cask ale, maybe a bit less than that. I have tried the aerator and it was not effective in the least. Thanks for the suggestion though.

Operation 'Gas-X' will probably happen this weekend. Wish me luck and thanks for the suggestions.

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Old 02-04-2011, 03:28 AM   #9
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I would vote for the suggestion of pouring it back into a sanitized carboy, adding a proper dose of sulphite, and degassing per usual methods.... Maybe even let it sit a few days under airlock, and then re-bottle it up.

With a vacuum system - if you don't have sulphite in there, oxygen will re-enter the wine... Air does a pretty good job of absorbing back into wine if you give it a chance....

Thanks

John

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Old 02-04-2011, 09:08 AM   #10
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why don't you just try Pasteurizing the bottles:
http://www.homebrewtalk.com/f32/easy...g-pics-193295/

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