twd000
Well-Known Member
I'm firmly in the keep-it-simple camp. We know that the great winemakers of Europe have make fantastic still wines for centuries without the use of wine whips, brake bleeding kits, foodsaver vacuums, etc. Yet I see all the discussion here regarding the best method of degassing. Is this just due to the fact that many people are eager to finish/drink their wine kits, and can't wait for the CO2 to evolve out naturally?