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Wine that is not fully degassed will not clear properly, so how can you tell when you have degassed enough?
Take a sample of your wine and put it in a sample jar or small bottle, cover the end with your thumb and shake....if you get a fizzzzzzzzz as you release your thumb...your wine still has gas, it's a natural part of the fermentation process and if you leave the wine bulk aging in the carbuoy/demijohn for 6-12 months it should degas itself. (although I bulk aged a kit wine for a year and it was still gassy... maybe I didn't stir enough when required!)
This can also be a problem that can pop corks in bottled wines (had a few of those ) and cause an off taste caused by the carbonic acid that the trapped CO2 produces...gives a sharp taste on the tongue.
now it can be removed if you detect it when opening the bottle...give it a shake and let in rest for a while..the CO2 will expel itself.
but much better to get rid of it just before you add any fining agents
You can shake the demijohn ..careful it doesn't foam all over the place...so best do it in or near the sink.
But there are other ways.
I was degassing 2 batches of wine today so I used a whiz stick on one batch and a vacuvin on the other.
took photos while I did it to share with you all
hope they are of use.
Take a sample of your wine and put it in a sample jar or small bottle, cover the end with your thumb and shake....if you get a fizzzzzzzzz as you release your thumb...your wine still has gas, it's a natural part of the fermentation process and if you leave the wine bulk aging in the carbuoy/demijohn for 6-12 months it should degas itself. (although I bulk aged a kit wine for a year and it was still gassy... maybe I didn't stir enough when required!)
This can also be a problem that can pop corks in bottled wines (had a few of those ) and cause an off taste caused by the carbonic acid that the trapped CO2 produces...gives a sharp taste on the tongue.
now it can be removed if you detect it when opening the bottle...give it a shake and let in rest for a while..the CO2 will expel itself.
but much better to get rid of it just before you add any fining agents
You can shake the demijohn ..careful it doesn't foam all over the place...so best do it in or near the sink.
But there are other ways.
I was degassing 2 batches of wine today so I used a whiz stick on one batch and a vacuvin on the other.
took photos while I did it to share with you all
hope they are of use.
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