Is degassing wine always necessary?
Is degassing wine always necessary?
I popped to the local brew chap to pick up a degsser whizzer thing that works on your drill. He said that he had never had to degas wine at all.
What's the wisdom of the forum... when I racke dthe wine it did have a certain zing to it that implied some bubbles - was just below 1.000 on the gravity, but I wondered if the zing naturally falls off or if I do need to give it a good degassing at some point.
What's the wisdom of the forum... when I racke dthe wine it did have a certain zing to it that implied some bubbles - was just below 1.000 on the gravity, but I wondered if the zing naturally falls off or if I do need to give it a good degassing at some point.
Yes very much so, trapped co2 in the wine will cause many problems, one being a bad bouquet and sharp taste another being that the wine can prove very difficult to clear.faeyd wrote:Thanks guys - sounds like degassing is advisable.
The problem with trapped co2 is that it's random, many wines will release it easily with a quick stir, others not so easy.
We usually do initial fermentation in a bucket then after about 10 to 14 days rack to a 5g demi john under an air lock. It then plops away in there until fermentation stops. It is then racked off of the sediment back into the bucket, the crap in the demi john is then rinsed out before the wine is put back. It is then given a good long thrashing to degass before we add the finings, followed by another quick thrashing. It then sits nice and quiet for about 2 weeks by which time it is crystal clear ready for bottling.