Degas necessary?

[whoaru99]

I've had a finished wine sitting in carboy since mid-July. At that time I mixed in potassium sorbate and potassium metabisulphite in amounts per the kit instructions, but just stirred in, did not use a degassing whip.

As it sits it looks crystal clear to me and no noticeable bubbles anywhere.

I'd thought about degassing and adding fining agent, but with it clear as it is, is it really necessary to do that?

Or, can I just transfer to keg and bottles (have used 1L flip tops in the past for what doesn't fit in corny) and be done?

 

[IAmPistolPete]

If it's been in a fairly warm environment there's prob very little dissolved CO2 in the wine. You don't necessarily need a whip. Test it by just gently swirling the top of the carboy for 20 seconds. Does the airlock start popping? Wait a few minutes & do it again.

Fining is unnecessary if it's cleared on it's own. I've only fined 2 wines in 10+years. Is it a red wine or white? Reds tend to age better in bulk than bottle.

 

[whoaru99]

It's a white (unoaked Chardonnay).

 

[Maylar]

Degassing has fallen out of favor because the risk of mixing in air outweighs any stirring benefits. Especially with a clear finished wine.

 

[whoaru99]

Kegged 5 gal, bottled 2) 1L and 4) 500ml. No degas, no finings. Looked pretty flat from anything I saw. Will see how it goes down the road.