Vacuum Degassing Question

[Boudy]

Hello: I'm fermenting my
first wine kit. It's a CA Cab from WineExperts. Last night I added my chems and stirred with a drill and added final clearing agent and stirred again as instructed. Then I put vacuum it. The wine bubbled like there was an open air valve at the bottom of the carboy for 6 hours. Normal? I just never imagined that much gas could be suspended in there.

 

[Boudy]

Ok, so search is my friend. Please disregard.

Thx

 

[pumpkinman2012]

I wouldn't degass at all, a Cab needs to age at the very least 6-12 months, 18 - 24 months is even better, during that time, the wine will degass on its own.

 

[Chef-Ryan]

you would be amazed how much gas a liquid can hold, and this increases at colder temps and higher sugars