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Old 03-04-2007, 05:57 AM   #1
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Default Degassing under airlock

How long would it take for a wine to degass under airlock after fermentation is complete? I'm wondering if I really need to buy one of those degasser gadgets.

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Old 03-04-2007, 06:34 PM   #2
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Your wine will NEVER completely degas. There will always be a small residual amount of dissolved CO2. This is not too bad in a white, but is awful in a red wine.

You can degas either by the stirring/swishing method, or through filtering under partial vacuum. I prefer the second method, kills two birds with one stone.
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Old 03-05-2007, 07:10 PM   #3
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Get a degasser that attaches to the end of your drill. If you bottle without degassing you run the risk of busted bottles or throwing corks. Also, degassing speeds up the clearing process, and if you don't it may never clear. It all depends on the wine.
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