Degassing Wine To Much

[timothyap]

Hello, I have 5 gal Crabapple wine, been having good luck degassing my other wines, but my crabapple was a little (sharp) and alot of Carbon Dioxide.
I might have over degassed the crabapple because its fat and flabby now, and no flavor, before degassing at least it had some taste to it.
What should I do with it now??
Thanks,
Tim

 

[TheBluePhantom]

Sulpher faults will mute a wines flavor. Did you smell faint traces? If it was better before, you might have to balance the acid, basically replace the CO2 bite with an acid bite. I don't know what the dominant acid in crabapples it though.... be very careful though, a tiny bit goes a long way.

 

[Coffee49]

Try adding a half container of frozen white apple concentrate, I hate to degass wine just for that reason. I would think that 10 minutes of degassing would allow O2 to to start. Aerating is the other option after opening.