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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Degassing hell
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Old 06-24-2011, 10:16 PM   #1
RedOctober
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Default Degassing hell

Just spent 35 minutes with my drill and the carboy.

I stirred the hell out of it, but the bubbles kept on coming. I am sure I got most of it, I hope.

I added the meta and "chiosan" packs and called it a day.

I also added some oak chips boiled for 10 minutes (not in recipe)

Question: will I have bubbly wine in 2 months?

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Old 06-24-2011, 10:21 PM   #2
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Originally Posted by RedOctober View Post
Just spent 35 minutes with my drill and the carboy.

I stirred the hell out of it, but the bubbles kept on coming. I am sure I got most of it, I hope.

I added the meta and "chiosan" packs and called it a day.

I also added some oak chips boiled for 10 minutes (not in recipe)

Question: will I have bubbly wine in 2 months?
Probably not! To check, pull out a sample and put it in a hydrometer jar. Put your hand over the opening, and shake it up. Then look and see if it's bubbly.

If your wine is fairly warm, the degassing goes pretty fast.
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Old 06-24-2011, 11:53 PM   #3
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Thanks Yoop, but I just put it in a steady 56 degree environment. Will time (8 weeks} cure any bubbles?

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Old 06-24-2011, 11:56 PM   #4
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Thanks Yoop, but I just put it in a steady 56 degree environment. Will time (8 weeks} cure any bubbles?
Nope. Especially not at cellar temps.
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Old 06-28-2011, 04:56 PM   #5
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Just spent 35 minutes with my drill and the carboy.

I stirred the hell out of it, but the bubbles kept on coming.
Vacuum degassing would have straightened it out in minutes with no effort.
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