Freakin' cool degassing technique! (video)

[199q]

Thanks 199q-I think I will look another direction than with using a better bottle.

no problem! also if you filter your wines, that helps alot too. such if I filter my wine, I usually only filter whites, but that removes much of the CO2 and only needs a few quick blasts to remove all of the co2.

good luck

 

[Yuri_Rage]

Do you really find it necessary to pull a vacuum for days on end? Here are my experiences thus far:

One batch with the whip:
Slight fizz after a few months. Incredibly irritating.

One batch with the FoodSaver (done in about 15 minutes):
No detectable CO2, even after several months of aging in the bottle.

Current batch with the MityVac brake bleeder (totally forgot I had this thing!):
I used the FoodSaver until all substantial foaming ceased, then switched to the bleeder. I've had 23 in. on a one gallon jug for an hour. It's holding steady, and there is only the VERY occasional single bubble rising. I think I'm going to bottle soon.

 

[BrewinJack]

that a excelant idea you could store an entire jug like that... if you could rig up a way to keep the jug in vaccum and just store the wine that way, it wont oxidize and you can keep resealing it if you dont drink it all at once... i must try this... i tip my hat to you yuri

cheers

 

[bendavanza]

A corny keg would have trouble holding the vacuum, as it's lid seal is designed to work under pressure.

 

[homebrewer_99]

My bad. I didn't know wine needed to be de-gassed.

 

[DavidS]

Excellent idea! Hooked a brake bleeder up to a carboy of wine that I thought was degassed . . . hah! Amazing amount of bubbles coming up. I think I'll leave it hooked up overnight.