New to winemaking

[hawkeyes]

Yes, if you take it out and shake it and get gas, you're not done degassing. Top it up when degassing is completed.

Degassing is easier when the wine is warmer, as warm wine releases c02 better. If you can get it to a warmer place, that will help it go faster. Tomorrow or the day after is fine.

Thanks! Since the basement is cooler, I moved the carboy upstairs to warm up. I will try again tomorrow!

 

[hawkeyes]

Another question, is it possible to rock / shake the carboy instead of stirring to degas?

 

[novalou]

Another question, is it possible to rock / shake the carboy instead of stirring to degas?

That's how I do it. Not sure it is preferred because it will get aerated.

 

[tjdavid]

For degassing, I mix in the sorbate, metabisulfate, etc., with a stirring rod on a electric drill and stir for several minutes. I then split the batch into two carboys and shake each one side to side until degassed. I cover the mouth of the carboy with a sanitized latex gloved hand. This takes some upper body strength, or develops upper body strength if needed. This ends up being like taking a two liter bottle of soda and shaking until the gas is gone.
Again, a lot of work for this, but I found that it gets the job done.