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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > More on degassing
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Old 03-08-2008, 05:05 PM   #1
skinfiddler
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Default More on degassing

I bought one of those nifty(overpriced) stirring gadgets that operate in a drill chuck. I'm working with a merlot kit.

How do you know when the wine is degassed sufficiently? I stirred it twice and get the same amount of foam rising up. Do you do it until it stops foaming up? Should you start the racking/clarifying immediately after sirirring?

The instructions in the kit are unclear

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Old 03-09-2008, 02:54 PM   #2
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Well, you are supposed to degass until you have no more gas! There is a LOT of gas in those kit wines, so it may take quite a while.

I have some Winexpert kit instructions in front of me, so I'll go by those. You need to add the sulfite and sorbate (if using) to it. And then start the degassing process.

Here's what it says in the notes: Vigorous stirring is required during this stage. Without vigorous stirring, gas in the wine will prevent clearing. At each stirring, whip the wine until it stops foaming.

I used to do this by hand, until a friend gave me the wine whip. My procedure used to be to stir until my arm fell off, then do it over and over and over.

After you are done degassing, top up with water to the level you are supposed to, and wait 2 weeks for the wine to clear. After that, you can rack it and either bottle or bulk age it.

Let me know if you have more questions!

(I moved your post here in a new thread because I thought it would get "lost" where it was!)

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Old 03-09-2008, 03:26 PM   #3
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I went ahead and stirred the bejesus out of it a couple more times. Then I added the metabisulfite and sorbate stirred and added the chitosan and stirred again and then topped up. It cleared up considerably overnight.

Hope I didn't bone it up. Those kits are pretty expensive.

Thanks,

JW

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Old 03-09-2008, 03:30 PM   #4
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oh, you didn't bone it up! Check for gas, though. Maybe pull out a sample today, and see how it is. If it's still gassy, you can shake the carboy and/or start degassing again. If it's not, then you're golden!

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Old 03-26-2008, 06:02 AM   #5
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I bought a Mityvac brake bleeder for degassing wine. If you make as much as i do it will be well worth the $27. Just looking at a dial and seeing that evidence is priceless.

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