Another degassing question

[collitchboy]

Good morning all. I have made wine in the past but this is my first attempt at a large batch and my first time trying to do everything right (sanitation, degassing, etc.).

My first batch of SkeeterPee (5 gallons) has finished at 0.996 and I bought a 5 gallon paint stirrer from Home Depot. I aerated the mixture everyday and produced a decent amount of foam that dissipated almost immediately. When using the drill mounted stirrer I produced nearly no foam until I got near the top of the must (introduced air which is bad, I know).

What are the odds that I just do not have a lot of dissolved CO2 or is the paint stirrer a crappy way to degas? Am I just going to have to rely on a taste test to 'feel' if it has excess CO2?

Thanks!

 

[Noe]

Just curious. How long has the batch been going?

 

[collitchboy]

Yesterday was day 14.

 

[DoctorCAD]

You shouldn't worry about degassing until after the wine sits a while. 14 days is just getting going. Let it rest a couple more weeks, then degass.

 

[allinone]

I am relatively new to this site, I personally will use vacuum while doing every transfer to remove the co2 - less chance of oxygen getting into the wine

thanks steve
http://allinonewinepump.com/