Degassing troubles? - Page 2 - Home Brew Forums
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Winemaking Forum > Degassing troubles?

Reply
 
Thread Tools
Old 12-30-2012, 02:29 PM   #11
KBentley57
Recipes 
 
Jun 2012
Birmingham, AL
Posts: 245
Liked 25 Times on 21 Posts


It depends on how much gas was dissolved, or basically, how long its been setting at a cartain temperature. I've had a few that were already degasses by the time I got around to it, and one little demon I had to degas for about 10 minutes, three times a day for two days.



 
Reply With Quote
Old 12-30-2012, 02:29 PM   #12
hawkeyes
Recipes 
 
Sep 2011
Quad Cities, IL
Posts: 244

I spent quite a bit of time trying to degas using a mityvac. I took a sample and shook it with my hand covering the opening of the tube. It fizzed up and still made the puff sound. Would it help if I got a brew belt to heat the wine up and try again? I`m running out of ideas.



 
Reply With Quote
Old 12-30-2012, 03:50 PM   #13
saramc
Recipes 
 
Feb 2011
suburb of Louisville, KY
Posts: 1,738
Liked 162 Times on 146 Posts


Quote:
Originally Posted by hawkeyes View Post
I spent quite a bit of time trying to degas using a mityvac. I took a sample and shook it with my hand covering the opening of the tube. It fizzed up and still made the puff sound. Would it help if I got a brew belt to heat the wine up and try again? I running out of ideas.
If the wine is usually at 75F it will degas easily. You could try racking it, and put a crimp in the racking tube, like a bend. This works for many people.
__________________
Motto: quel che sara sara

 
Reply With Quote
Old 12-31-2012, 02:54 AM   #14
KBentley57
Recipes 
 
Jun 2012
Birmingham, AL
Posts: 245
Liked 25 Times on 21 Posts


Quote:
Originally Posted by hawkeyes View Post
I spent quite a bit of time trying to degas using a mityvac. I took a sample and shook it with my hand covering the opening of the tube. It fizzed up and still made the puff sound. Would it help if I got a brew belt to heat the wine up and try again? I`m running out of ideas.
Just keep pumping that mityvac! It only removes 1 cubic inch of volume (not directly proportional to the amount of gas) per stroke. It takes a long time to remove a lot of gas with it. Keep going. I find that the double handed "one on the handle" and "thumb and index finger" approach works well.

 
Reply With Quote
Old 01-12-2013, 05:09 PM   #15
hawkeyes
Recipes 
 
Sep 2011
Quad Cities, IL
Posts: 244

Ended up breaking the mityvac handle off. I don't think I even had it for 30 days. Hopefully Harbor Freight will replace it. I also got a brew belt and warmed up the wine. Spent another 40 minutes with drill mix stir. Tested for Co2 and still making the 'puff' sound. I will try to rack with a bend in the tube to see if that will do it. I didn't think this part would be so difficult.

 
Reply With Quote
Old 01-12-2013, 05:36 PM   #16
KBentley57
Recipes 
 
Jun 2012
Birmingham, AL
Posts: 245
Liked 25 Times on 21 Posts


Did you have the plastic version of the mightyvac? Mine is made of aluminium, it will break me well before I break it. I need to rebuild mine though, the innards don't last forever.

 
Reply With Quote
Old 01-12-2013, 07:14 PM   #17
Ridenour64
Recipes 
 
Sep 2012
Posts: 109
Liked 4 Times on 4 Posts


Can you completely degass a wine using a Mityvac? No whipping needed whatsoever? I might just get one of those instead of the drill mounted one I was looking at.

 
Reply With Quote
Old 01-13-2013, 07:02 PM   #18
KBentley57
Recipes 
 
Jun 2012
Birmingham, AL
Posts: 245
Liked 25 Times on 21 Posts


Yes, I've never whipped my wine. I use the mityvac after ~ every racking, and of course, time.

 
Reply With Quote
Old 01-13-2013, 09:42 PM   #19
Ridenour64
Recipes 
 
Sep 2012
Posts: 109
Liked 4 Times on 4 Posts


Is there any thread or something on how exactly that process is done. Like how to connect it and everything?

 
Reply With Quote
Old 01-13-2013, 09:49 PM   #20
KBentley57
Recipes 
 
Jun 2012
Birmingham, AL
Posts: 245
Liked 25 Times on 21 Posts


It's a very simple setup, use the mityvac with the nipple that will fit tightly inside your bung, insert nipple into bung, pump mityvac till exhausted. A fresh wine will begin to release trapped gas within a few squeezes of the handle, and continue for a while. I consider a wine to be degassed when I can get a relative vacuum of 25 PSI on the guage for a little while. It takes some time, but it will get there.



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
IPA troubles mccann51 Recipes/Ingredients 16 01-16-2012 08:24 PM
Degassing tellish33 Winemaking Forum 2 01-09-2012 12:52 PM
Degassing. Please help phished880 Winemaking Forum 8 06-20-2011 10:55 PM
Degassing.. how much is too much..? beergears Winemaking Forum 1 05-04-2008 04:55 PM


Forum Jump