I'm still new to winemaking and have been reading everything on here that I possibly can to learn as much as possible. I'm getting the hang of it but I ran into a problem with this wine kit. It's a Vintners Reserve Pinot Noir. I started at 1.096 and I'm down to .994 which is below the recommended .996 to start step 3 which is clearing and degassing the wine. I added the Metasulphite and Sorbate desolved in a cup of the wine and stirred like crazy. I then added the Chitosan as directed and kept stirring. I stirred, whipped and swirled the wine for a good 30 minutes and it is still as bubbly as ever. I kept the bung on and put my finger over and hole and swirled the better bottle and let go and a puff came out as much as when I started. I'm not sure where to go from here. The kit said to top to 2 inches from the top when it's degassed. It isnt degassed now obviously and I'm afraid of oxidation from messing with it so much and not fully topping up.
Where should I go from here? I read a few other threads that said it took days, even weeks to degass. Why does it make it seem like it can be done in 2 minutes? Should I top up to within 2 inches of the bung as directed or should I leave some space so I can continue stirring for a while?
Where should I go from here? I read a few other threads that said it took days, even weeks to degass. Why does it make it seem like it can be done in 2 minutes? Should I top up to within 2 inches of the bung as directed or should I leave some space so I can continue stirring for a while?