Best methods for removing C02 from a batch?

[GooBrew]

I re-racked a batch of Apfelwein and a batch of Concord wines today and took SG readings.

Apfelwein was at 1.01, concord was at 1.02. After a small sip test they were both extremely carbonated. Very tasty, but you can barely even taste the wine itself with the fizz action in your mouth.

So I know that people use power drills to mix the wine to get the C02 out but I thought that you didnt want to agitate wine because it would aerate the batch and that was also bad. Currently the Concord is in teh glass carboy and there are no longer any bubbles observed rising from the wine, and no action in the air-lock. Is this normal?

If Im wrong, where does one get one of these drills bit/ paddles? Homemade?

Thanks guys!

 

[Yooper]

At 1.010, and 1.020, those wines aren't done, that's why they are so fizzy. Depending on the yeast you used, you may have a bit to go on them.

I sometimes degas wines, sometimes not. Kits always need to be degassed, but homemade country wines usually don't need to be degassed, given enough time. Most wines are racked a couple of times, so the co2 naturally disapates quite a bit. If you must degas though, there are a few things to keep in mind.

First, wait until fermentation has stopped and the wine is clear. When it's clear, you can rack to another vessel to get it off of the lees. It's good to get the wine as warm as possible in a warm place in your home, since co2 comes out of solution better at warm temperatures. So, I might let it sit overnight in a warm place. Then, I use a drill and a tool exactly for that purpose called a mix-stir or something like that. http://www.northernbrewer.com/pics/fullsize/mixstir.jpg
They have slightly different ones, but I like the stainless version. I start by hand mixing, since it can turn into a real volcano instantly. You start slow, and work up to a good stir. You'll know when you're done, when no more gas/foam appears. I like to take out a sample with a wine thief, put it into a glass and cover it with my hand. I shake it, and see if bubbles still come out. If not, it's done!

Then, it's important to minimize any oxygenation, so I dissolve one crushed campden tablet per gallon in a bit of the wine, and add to the carboy. Replace the airlock and bung, and let it sit a few days to a few weeks to clear again (after all that stirring, you may have some sediment hanging around).

As I said before, degassing is possible and sometimes done. But usually time takes care of the co2 that's suspended. You could try placing it someplace warm, too, to encourage it to degas on its own.

 

[GooBrew]

Excellent tips! Thanks Yoop.

Sooooo seeing as I used Bread yeast not knowing any better when I started I possibly may have sabotaged my batchs into taking forever to clear? Thats not cool lol.

 

[199q]

I dont know about clearing but your drink will have a yeasty taste, and possibly even taste a bit like fresh bread.

 

[Yooper]

Excellent tips! Thanks Yoop.

Sooooo seeing as I used Bread yeast not knowing any better when I started I possibly may have sabotaged my batchs into taking forever to clear? Thats not cool lol.

No, maybe not. I used bread yeast in the Joe's Ancient Orange Mead recipe, and it cleared just fine. It did make very fine lees, though, that never did compact. To rack it, I had to leave it on the island overnight to get it to settle, then gently siphon without moving it at all.

If it's been less than a month, I'd walk away, cover them up (to protect them from light) and keep them around 70 degrees if you can.

 

[billtzk]

I've read that some people use a MightyVac to degas their wines. This works if you use a glass carboy. It won't work in a Better Bottle.