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Old 12-21-2009, 01:36 PM   #1
Feb 2008
Posts: 40

I degassed my kit per the instructions for 2 minutes, and as everyone said, it kept giving off CO2. I used a homemade whip on the end of a drill, but after an hour of off and on whipping, I was still getting bubbles. Concerned that I may oxidize the wine, I gave up.

Now that the wine is clarified, racked, and is bulk aging, should I worry about degassing again? Just for grins, I whipped it again after the last racking, and I got more CO2. Is it going to hurt it to degas at this point?

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Old 12-21-2009, 07:12 PM   #2
david_42's Avatar
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,595
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Getting all of the CO2 out isn't critical. I wouldn't bother with degassing again.
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

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Old 12-24-2009, 02:34 AM   #3
Dec 2009
Pacific NW
Posts: 76

A newbie here... why do you need to degas? I've only bottled one batch, and didn't degas. Didn't know it was even a process. I've got a strawberry wine though that will probably need to be bottled early next week.

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Old 12-24-2009, 02:37 AM   #4
WillPall's Avatar
Nov 2007
somewhere special
Posts: 634
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Don't have anything to add here, but am I the only person who thought about the Impressionist from the thread title?
Life is a carnival, believe it or not.

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Old 12-24-2009, 03:28 AM   #5
Wade E
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Mar 2008
Middlebury, Ct.
Posts: 818
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Degassing is pretty necessary in my opinion. Without your wine will not properly clear and will most likely drop sediment in your bottles over time, some wines more then others. If you made grape wine from grapes, the the action of pressing the grapes with the wine press eliminates 90% of the C02 trapped in your wine. Kit wines and scratch wines in small amount so dont really get this abuse and most of the time are just racked from bucket to carboy gently and never get degassed. If you were degassing your win e at temps lower then 72* then youll probably still have C02 in your wine. You really need to get the temp up to 75* or a little above as cooler temps keep C02 in suspension. Without degassing your fining agent may not even work.

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