Degassing wine with age - Page 2 - Home Brew Forums
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Winemaking Forum > Degassing wine with age

Reply
 
Thread Tools
Old 12-11-2012, 06:48 PM   #11
novalou
Recipes 
 
Jun 2012
Posts: 600
Liked 36 Times on 35 Posts


Quote:
Originally Posted by ColoHox

Ok, 1/2 campden tab per gallon? How much do I need? Sorbate also?

Why will it not last? Oxidation or spoilage?
I don't use campden tablets, I use 1/4 tsp meta bisulfide powder per 5 gallons.

Yes, your wine will oxidize early without it. The sulfite binds with oxygen in solution.



 
Reply With Quote
Old 12-11-2012, 06:59 PM   #12
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,048
Liked 7616 Times on 5360 Posts


Quote:
Originally Posted by ColoHox View Post
Ok, 1/2 campden tab per gallon? How much do I need? Sorbate also?

Why will it not last? Oxidation or spoilage?
No sorbate, unless you're sweetening the wine. But definitely "yes" to sulfites! I use 1 crushed campden tablet, dissolved in a little boiling water, per gallon at every other racking and at bottling. I don't have an SO2 meter, so that's an "guestimate" of 50 ppm. 50ppm is below the taste threshold (and much less that is usually in commercial wines) but it's enough to help prevent oxidation and help preserve the wine.

As far as degassing, you only need to degas if the wine is gassy. A good way to check is to just pull a sample and put it in a glass. Look for bubbles and clarity, by holding it up to the light. Then put your hand over the top of the glass and gently shake. When you take your hand off, if you got a "poof" of air, or some bubbles, then the wine is a bit gassy and should be degassed (or left to sit and degas naturally).

I've only had one wine (besides kit wine) that needed degassing. But it NEVER degassed on its own, and I have no idea why. All of the rest of my wines have always been fine and not gassy after becoming clear and no longer dropping lees.


__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 12-11-2012, 08:47 PM   #13
WilliamSlayer
Recipes 
 
Aug 2012
Glen Burnie, Maryland
Posts: 1,594
Liked 154 Times on 139 Posts


Lol, As usual, Yoopers on top of things for a good explanation!

+1 to yoopers advice

 
Reply With Quote
Old 12-11-2012, 09:42 PM   #14
ColoHox
Compulsive Hand Washer
HBT_SUPPORTER.png
 
ColoHox's Avatar
Recipes 
 
Oct 2011
Fort Collins, CO
Posts: 1,876
Liked 403 Times on 287 Posts


Quote:
Originally Posted by Yooper View Post

No sorbate, unless you're sweetening the wine. But definitely "yes" to sulfites! I use 1 crushed campden tablet, dissolved in a little boiling water, per gallon at every other racking and at bottling. I don't have an SO2 meter, so that's an "guestimate" of 50 ppm. 50ppm is below the taste threshold (and much less that is usually in commercial wines) but it's enough to help prevent oxidation and help preserve the wine.

As far as degassing, you only need to degas if the wine is gassy. A good way to check is to just pull a sample and put it in a glass. Look for bubbles and clarity, by holding it up to the light. Then put your hand over the top of the glass and gently shake. When you take your hand off, if you got a "poof" of air, or some bubbles, then the wine is a bit gassy and should be degassed (or left to sit and degas naturally).

I've only had one wine (besides kit wine) that needed degassing. But it NEVER degassed on its own, and I have no idea why. All of the rest of my wines have always been fine and not gassy after becoming clear and no longer dropping lees.
Thanks a bunch Yooper. Are you aiming for 50ppm concentration per dose or cumulative (I'm assuming per dose, as some of the sulfites get oxidized over time and blown off). I only sulfited at crush and not since, should I use a higher dose at bottling because of that?

Thanks for helping the amateur cross the street into wine making.
__________________
Bacteria are the only culture some people have.

 
Reply With Quote
Old 12-11-2012, 09:55 PM   #15
novalou
Recipes 
 
Jun 2012
Posts: 600
Liked 36 Times on 35 Posts


Quote:
Originally Posted by ColoHox

Thanks a bunch Yooper. Are you aiming for 50ppm concentration per dose or cumulative (I'm assuming per dose, as some of the sulfites get oxidized over time and blown off). I only sulfited at crush and not since, should I use a higher dose at bottling because of that?

Thanks for helping the amateur cross the street into wine making.
Most of the sulfites added at crush will vaporize during fermentation. Also, sulfites added at each other racking will get consumed by reacting with oxygen.

You want 50ppm or so of free SO2 at bottling, so you add 1 campden tablet per gallon at bottling.

 
Reply With Quote
Old 12-11-2012, 10:08 PM   #16
ColoHox
Compulsive Hand Washer
HBT_SUPPORTER.png
 
ColoHox's Avatar
Recipes 
 
Oct 2011
Fort Collins, CO
Posts: 1,876
Liked 403 Times on 287 Posts


Quote:
Originally Posted by novalou View Post
You want 50ppm or so of free SO2 at bottling, so you add 1 campden tablet per gallon at bottling.
Thank you. Ill think fondly of all of you when I finally get to drink some.
__________________
Bacteria are the only culture some people have.

 
Reply With Quote
Old 12-12-2012, 12:48 PM   #17
WilliamSlayer
Recipes 
 
Aug 2012
Glen Burnie, Maryland
Posts: 1,594
Liked 154 Times on 139 Posts


Cheers! Hope you get to enjoy it with good friends and loved ones.



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Degassing Wine? DutchK9 Winemaking Forum 30 12-07-2012 06:55 PM
Degassing a Wine Kit Problem? babybrewer Winemaking Forum 9 05-06-2011 03:27 AM
Degassing wine Dark_Ale Winemaking Forum 6 01-27-2010 11:13 PM
Wine Degassing Wild Duk Winemaking Forum 16 01-16-2009 06:06 AM
Degassing wine technique arcsum68 Winemaking Forum 11 09-02-2008 10:36 PM


Forum Jump