Originally Posted by yeastluvr
My first wine ever, an apple wine is about 3 1/2 months in and it has cleared very well. I have been extremely careful with sanitation up until now. I decided to add my campden and potassium sorbate today as I am going to backsweeten 1/2 when I bottle in the near future. While adding the mixutre to the carboy I overflowed it essentially making contact with the entire rim of the unsanitzed carboy. Also while adding, a ton of gas bubbles erupted.
Questions are if people think this will have a good chance at contaminating the wine and how long it will take to know if it is infected.......and if a person needs to degass before bottling?
No, it'll be fine. I guess you learned a lesson today about "nucleation points"!
What you do when you add campden and sorbate is dissolve it in some of the wine (or water), crushing and stirring well until totally dissolved. Then, pour that into a new carboy and rack the wine into it.
You shouldn't need to degas a wine that's been sitting for 3 months, especially if it's at room temperature. If it's been cold, or it seems really "gassy" to you, then you could degas. I prefer not to degas wines (except for kit wines) because if the wine is gassy at room temperature, it's probably just too young to bottle.