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>>there's no need to degass a very young wine Well, yes, it's important to degass before bottling, etc. But if a newby is following the Wine Expert directions, they have you degass after 14 days in the secondary ... before adding the finings ... and specifically point that you should leave the...

>>racking it off the lees long before degassing Well, yes and no. Some manufacturers like RJS have you rack off the lees in your secondary before fining. Others, like Wine Expert, tells you to not rack off lees before adding the fining and stabilizing. So some do ... and some don't ...

Relax ... it will settle back down. Just put off bottling for a few days.

Rack the juice out of the box into your fermenter until you can easily and safely lift the 23L bag (when it hits about 10L) .... You can even use your auto siphon.

I'm getting ready to bottle my first batch of apfelwein in wine bottles. My wife loves dry, still wines. The 5 gallon batch is 7 weeks old. But I'm still getting a thin stream of bubbles (only one) ... which appears to be coming off the lees. The apfelwein is clear and the sg has been...

five more in the carboy ... 14293.6

First batch has been brewing 3 weeks ... I know, I know, I'm a week late starting the second batch (on a two week cycle between first and second batch.) I've never been to Africa ... and am wondering .... how the hell do all you guys know what Rhino farts smell like? And ... how close to a...

Original recipe .... 13622 + 5 = 13639

Thanks for the info on stablizing apfelwein Saccharomyces! (By the by, your avatar reminds me of the thing that lived in my closet when I was a child)

I've read the entire thread ... even "search this thread" ... do you add k met or anything before bottling? Or is that not a problem because a batch doesn't seem to last very long in anyone's house.