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cmybeer · 07-08-2012, 06:11 PM

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?

GinKings · 07-08-2012, 06:59 PM

Are you sure it's done fermenting?

beerguy52 · 07-08-2012, 07:53 PM

Why are you degassing? Not familiar with this.

jcag · 07-08-2012, 10:34 PM

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.

**MalFet** · 07-08-2012, 10:37 PM

Quote:

Originally Posted by beerguy52

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.

jcag · 07-08-2012, 10:44 PM

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.

**MalFet** · 07-08-2012, 10:46 PM

Quote:

Originally Posted by jcag

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.

jcag · 07-08-2012, 10:50 PM

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 · 07-08-2012, 10:52 PM

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.

keena · 07-09-2012, 05:54 PM

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.