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Even 50 pumps a day for a week will not usually be enough. Good find though on the vacuum pump. I am looking for better ways to do it but I seem always find my way back to a electric vacuum pump.

Two options could be using the glade oil in your airlock as long as you are careful or somehow have it pass through baking powder. Another option is just have a few glade plug ins around it.

I am not sure on the yeast nutrient or the tannins but the potassium sorbate, Camden tablets and the acid blend has the potential of lasting years as long as you keep it dry. They are salts that do not naturally decay when dry. Source: chemistry minor.

Shop vac seemed to work. The wine I had was already greatly degassed so it wasn't easy to tell but bubbles were coming out really well. I didn't like holding the vacuum hose so I will have to figure a set up to where it can just run. I have another batch of wine that I will be degassing in...

So I have had the pump for a week and the rubber gasket blew out. I bought another one only because my local brew/wine supply store just started carrying them. I learned a little trick that makes them very good and would make an electric vacuum pump awesome. Pick up some stainless steel...

I can't say much as far as what grape juice but I do know that many moscatos are around 5.5 percent alcohol and have some apricot added in. I am very sure they are back sweetened so you will need potassium sorbate. I like the 71b yeast but 47d will work also.

I would try doing a reduction and a simple syrup. I would do it because you don't want to over sweeten the wine but you want to make sure you get the max flavor. Wait till after adding the potassium sorbate and then give it a whirl. They do make flavoring a specifically for wine making but I...

I wouldn't worry about it. The carbon dioxide will come out of solution well before the alcohol will. When the carbon dioxide is done coming out of solution there should be a gap in pressure before anything else comes out so you turn it off then.

No just let it be. The yeast will do its magic.

The physics makes sense and I myself just bought the vacuum pump. It should be here later this week so if you want to wait till then I can give you a review on it. I have also seen people use their shop vac to aid in degassing the wine but I don't think that is too sanitary.

Ok. Thanks for the help yooper and everyone else.

I read somewhere that if this happens that you should stir it every couple days. Also I have another 5 days till I should be stabilizing it. Do I stir it or just let it be?

I started making my first wine on January 12. It is a kit wine. My numbers for sg have been significantly different than what the kit says so I want to make sure I didn't mess it up. According to the kit, the initial sg should be 1.048-1.052, 1.010 after primary fermentation and .996 at...

Another way is to put the sugar in first and rack the wine onto it. I suggest adding only a fraction and then stirring and then adding the rest of the wine.