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-   -   Degassing troubles? (http://www.homebrewtalk.com/f25/degassing-troubles-375779/)

hawkeyes 12-22-2012 02:31 PM

Degassing troubles?
 
I have been degassing my wine for about 2 weeks now. I have tried the stir mix w/ drill (probably 3 hours), manual vacuum for a couple days, and a mityvac. It's to the point where no bubbles will come out of it using the mityvac. I took a sample and shook the tube covered by my hand. When I release my hand it still makes the "puff" sound. Is this degassed or am I doing something wrong?

WilliamSlayer 12-22-2012 03:28 PM

It sounds like you've done more than needed! Is the wine finished fermenting? Could it possibly be too cold and retaining gas due to that fact?

hawkeyes 12-22-2012 03:43 PM

Quote:

Originally Posted by WilliamSlayer (Post 4707976)
It sounds like you've done more than needed! Is the wine finished fermenting? Could it possibly be too cold and retaining gas due to that fact?

It's about 68 degrees upstairs so it might be too cold. I currently have a space heater on it and going to give it a try again later.

WilliamSlayer 12-22-2012 04:32 PM

No, 68 is fine. No need to get it warmer. I keep mine @ about 70 for several weeks at a time.

Try racking to a new carboy. Sometimes that does the trick. If not, i'd say time will draw it out. Good luck!

Yooper 12-23-2012 08:22 PM

I just spend the last couple of hours degassing a kit wine. The problem for me is that it's cold in my house- the wine was 59 degrees. I used my drill and wine whip, and worked and worked and worked. It seemed to take forever, and it's still perhaps a little gassy but not nearly like it was. I'm done! I'm going to move it to a warmer place but I know I can't get it above 65 degrees at this point. I'm not in a hurry to bottle it, though, so I'm sure it will degas with some time (and warmer weather!).

In the summer, the kit wines degas lickety split in warm temperatures.

KBentley57 12-26-2012 12:18 PM

Try putting it under vacuum. I use a harbor freight brake line bleeder if I need to make sure its degassed. So long as your carboy is filled to the shoulder, you can pull a relative vacuum of about 25 psi with one of those things. It gives your hand a workout, but it will remove any gas. I notice that a gassy wine gives me lots of bubbles at about 10 psi, and a wine is fully degassed when it can hold a pressure of about 25 psi for more than a few minutes with a minimum of bubbles.

hawkeyes 12-27-2012 06:06 PM

Quote:

Originally Posted by KBentley57 (Post 4716111)
Try putting it under vacuum. I use a harbor freight brake line bleeder if I need to make sure its degassed. So long as your carboy is filled to the shoulder, you can pull a relative vacuum of about 25 psi with one of those things. It gives your hand a workout, but it will remove any gas. I notice that a gassy wine gives me lots of bubbles at about 10 psi, and a wine is fully degassed when it can hold a pressure of about 25 psi for more than a few minutes with a minimum of bubbles.

Thanks for the tip. I got my mityvac at harbor freight too. I'm working on it right now, I didn't know I could get to 25 psi.

hawkeyes 12-29-2012 06:46 PM

I only get bubbles when I get to 25. The bubbles are big, is this c02? I thought the tiny bubbles were C02.

WVMJ 12-29-2012 06:57 PM

I use an electric vacum pump, the first few minutes below 20, lots of small furios bubbles, when that subsides start turning it up, when we hit 25 and the little bubbles stop and we just get fewer but bigger bubbles like you describe I stop, havent had a problem with wine being gassy after it hit that level, dont taste any carbonation due to CO2 etc. Sounds to me like you did a very good job. WVMJ

hawkeyes 12-29-2012 07:40 PM

I'm starting to get small bubbles now. I've had a space heater on it to warm it up, seems to be doing the trick. How long does it usually take to vacuum?


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