The Great Bottle Opener Giveaway

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Starting to think degassing is an unachievable feat....

Reply
 
LinkBack Thread Tools
Old 07-08-2012, 06:11 PM   #1
cmybeer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: minneapolis, mn
Posts: 409
Liked 16 Times on 16 Posts

Default Starting to think degassing is an unachievable feat....

So we are really struggling with this degassing phase. We've gone through the battery pack on the drill three times now while trying to use the whip thing to degas and there is still pressure building up when we take a sample and shake it up.

Is there something I'm missing? We've tried doing it at the bottom of the carboy, at the top, moving it around.....
It seems like it's getting better, do I just need to keep going?

__________________
cmybeer is offline
 
Reply With Quote Quick reply to this message
Old 07-08-2012, 06:59 PM   #2
GinKings
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: Bridgewater, NJ
Posts: 589
Liked 12 Times on 12 Posts

Default

Are you sure it's done fermenting?

__________________
GinKings is offline
 
Reply With Quote Quick reply to this message
Old 07-08-2012, 07:53 PM   #3
beerguy52
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Posts: 44
Liked 2 Times on 2 Posts

Default

Why are you degassing? Not familiar with this.

__________________
beerguy52 is offline
 
Reply With Quote Quick reply to this message
Old 07-08-2012, 10:34 PM   #4
jcag
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Posts: 4
Default

Had same issue with my first batch. Called winexpert. Very good CS. Told me to degas per instructions. 2 minutes. Add clarifier then 2 more minutes. Was told that as long as theres a vortex in the carboy for the 2 min. And again for 2 min. It would be fine. I did this (4min degas) for my second batch of island mist and theres no carbonation. So it did work.

__________________
jcag is offline
 
Reply With Quote Quick reply to this message
Old 07-08-2012, 10:37 PM   #5
MalFet
/bɪər nərd/
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
MalFet's Avatar
Recipes 
 
Join Date: May 2010
Location: NYC / Kathmandu
Posts: 8,177
Liked 1216 Times on 804 Posts
Likes Given: 551

Default

Quote:
Originally Posted by beerguy52 View Post
Why are you degassing? Not familiar with this.
If you don't pull the supersaturated CO2 from suspension in your wine, it will have an effervescent quality that is usually considered undesirable.
__________________

"Be excellent to each other." -Benjamin Franklin

MalFet is offline
 
Reply With Quote Quick reply to this message
Old 07-08-2012, 10:44 PM   #6
jcag
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Posts: 4
Default

I was told by winexpert CS that i now know the difference between CO2 and foam. If you whip too long its foam. She told me that even milk or water will froth/foam he same way (which it will) if whipped. It doesnt mean its CO2.

__________________
jcag is offline
 
Reply With Quote Quick reply to this message
Old 07-08-2012, 10:46 PM   #7
MalFet
/bɪər nərd/
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
MalFet's Avatar
Recipes 
 
Join Date: May 2010
Location: NYC / Kathmandu
Posts: 8,177
Liked 1216 Times on 804 Posts
Likes Given: 551

Default

Quote:
Originally Posted by jcag View Post
I was told by winexpert CS that i now know the difference between CO2 and foam. If you whip too long its foam. She told me that even milk or water will froth/foam he same way (which it will) if whipped. It doesnt mean its CO2.
But if pressure is building up when a sample is shaken like the OP mentioned, it's not just foam.

+1 to the still fermenting question.
__________________

"Be excellent to each other." -Benjamin Franklin

MalFet is offline
 
Reply With Quote Quick reply to this message
Old 07-08-2012, 10:50 PM   #8
jcag
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Posts: 4
Default

Call winexpert 1-888-424-4888 x 241. Linda. She's great. Sent me a word document on how to degas. Great info. There only there m-f

__________________
jcag is offline
 
Reply With Quote Quick reply to this message
Old 07-08-2012, 10:52 PM   #9
jcag
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Posts: 4
Default

My riesling was still puffing in the test vial. She told me it was fine. Prob. Whipped too much. I bottled it on Sat. And it is fine. No carbonation.

__________________
jcag is offline
 
Reply With Quote Quick reply to this message
Old 07-09-2012, 05:54 PM   #10
keena
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Posts: 6
Default

Have you recently added k meta, k sorbate, or sparkolloid? After I add these I can Degas bubbles all day. Give them time to settle if so. If you haven't then you are probly good, you don't want to take every little bit out. I used to Degas with a wand like that then got a vacuum for degassing. I tried the vacuum on a wine that I was having the same issues as you are and thought the vacuum wasn't working but I had actually did a great Degas with the wand without knowing. I'm guessing you are degassed by now then.

__________________
keena is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
degassing rig SteveHoward Wine Making Forum 46 09-17-2012 09:16 PM
Degassing tellish33 Wine Making Forum 2 01-09-2012 11:52 AM
Degassing RobWalker Wine Making Forum 6 01-08-2011 01:06 AM
Degassing _ Yes or no lynne535 Wine Making Forum 7 07-25-2009 04:35 AM
Degassing GabrielKnight Wine Making Forum 1 12-17-2007 09:33 PM