kidsmakeyoucrazy
Well-Known Member
I've decided to try making wine (don't like the stuff myself). It's for my wife and her friends. They love Moscato so I decided I'll give it a shot. My question is about degassing. They like the "fizzy" style of Moscato. Not fully carbed but still has slight carbonation. Can I achieve something similar by NOT degassing the wine, or is skipping that step going to cause issues?