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Old 06-25-2012, 07:24 PM   #1
LJPhillips
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Default When/what to degas

I'm mostly a newbie... Made a couple of kits and some fruit wine.

Kits call for degassing, so I do, but I've tried degassing other wines and they're just as gassy. For example, apfelwein made 5/24 which is supposedly old enough to bottle. Do you degas everything? If so, when? Why is this not mentioned in any of the recipes?

Thanks,
Laura


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Old 06-25-2012, 07:29 PM   #2
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Originally Posted by LJPhillips View Post
I'm mostly a newbie... Made a couple of kits and some fruit wine.

Kits call for degassing, so I do, but I've tried degassing other wines and they're just as gassy. For example, apfelwein made 5/24 which is supposedly old enough to bottle. Do you degas everything? If so, when? Why is this not mentioned in any of the recipes?

Thanks,
Laura
I rarely degas anything except kit wines. Kit wines are rushed to bottle, so they are pretty gassy at bottling time. I have many wines that are in a carboy up to a year (not a month like your apfelwein!) and so they almost always degas naturally over time with aging plus the multiple rackings.
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