Degassing, again

[medpretzel]

Hello,

I was wondering if there is some flaw in a wine that would cause a wine NOT to degas? I've been really working hard at degassing a wine I have and it's not degassing at all it seems. It almost seems that it's getting worse.

This wine has given me grief for about 2 years now (a little more than 2). It didn't ferment well, but eventually (after 6 months) did ferment to dryness. I left it in the demi-john because it just was my wine that I just fretted over too much. So, now that I got the degassing bug, it's once again attained that rank.

It's REALLY gassy, and I would think after about 1.5 years in the demi-john, that it would be quite a bit less gassier. I have but the heat-belt around it, and it's not doing much since I've done that either (plus 1/2 hour degassing 3 times a week in one go).

Just wondered if maybe I should just dump this wine, and let it be, in some odd way, a lesson learned.

[lockwood1956]

Noooooo


keep the faith, Some wines take for ever to degass, I was degassing a wine last week that was over two years old, been under airlock all that time, it is still unbelievably gassy, but I'm sticking with it

[medpretzel]

Well, since I've posted, I've decided to leave this wine in the darkest corners of my cellar again. It has caused me more grief than any other wine I have ever made, and I still cannot determine why. I guess it's another 2 years of waiting for me.

How aggravating!

Well, I will be concentrating on my other wines. Perhaps they will be something good for a future competition. I've also bought dried elderflowers (such as the ones listed here: http://cgi.ebay.co.uk/DRIED-ELDERFLO...QQcmdZViewItem) for an elderflower wine. Karl's success has motivated me. And I love rose-hip wine, so I ordered dried rosehips as well.

So, this wine will NOT be missed. (but will be on my mind, no doubt!)

[Duffbeer]

Ah and the elderflower recipe I promised, sorry I forgot about it, I shall post it tommorow under E in the recipe section, with the header "Just for Danina".

[medpretzel]

Ah and the elderflower recipe I promised, sorry I forgot about it, I shall post it tommorow under E in the recipe section, with the header "Just for Danina".

And how Danina will thank you!!!

The elderflowers will arrive in a few days, so don't worry... Take your time, and enjoy some of your award winning wine in the meantime.

[Richard S]

Danina, does the wine taste good, are you happy with it other than the gas? If so I would bottle it and use a vacuum pump to de-gas each bottle as you open them.

[Duffbeer]

Or use the vacuvin on each bottle before corking, tworks well for me.

[lockwood1956]

I see this as you needing closure on this degassing thing, now that someone has switched you on to it..........


I think you should try the boiling stones in this wine (gently) and see if it works for you.


maybe you could post a tutorial?

regards
Bob

[medpretzel]

Honestly, I haven't tried the wine in a long time. It was okay... I attributed anything that I didn't like to the slow fermentation, and now, the degassing. It really doesn't have any "off" flavors that I can be sure of (but my palate is not as refined as yours!), so I would say, the wine tastes fine for its type.

To use the vacuvin is also difficult for a person who is a little bit smaller (than what I've seen you lads in the pictures!). It takes a lot of muscle to "keep at it" for a smaller person, and to think I'd have to do 25 bottles, would probably not be possible, I'm afraid.

The thing is, is that I'm completely frustrated. I have opened up a "completely degassed" wine tonight, and it's gassy. Apparently, I haven't degassed enough. It's a good wine otherwise, but it really bothers me that I failed to degas correctly.

[Duffbeer]

Hmmm, don't feel too down on the de gassing thing, I think we've all found gassy wines even long term stored ones, it's more a problem when the gas starts to interfere with the taste and smell when it's a worry.
I've many wines that taste ok but still have gas in them.... and others that are obviously gassy by smell and taste.... If that makes sense.

[lockwood1956]

Jesus H christ


drinking a $20 bottle of Cassilero de Diablo (cellar of the Devil) Chilean Cabernet Sauvignon....


something not quite 100% on the nose........

placed thunb over end of bottle and shook.....


hells teeth.....gassy beyond belief


I may go back and complain, expect wine at this price to be made properly!!!!!!!!!!

[Duffbeer]

Serves ya right for not popping the cork while I was there... Tight QUACK!QUACK!QUACK!QUACK!.

[medpretzel]

I want my wines to be perfect, though. I am a perfectionist, and this really gets me down.

If I would have takers for $20 a bottle of my undegassed wines, I'd probably leave it. But I don't. I have critical wine-tasters in my family, and they'd notice right away - and say it!

Perhaps drinking a 1/2 a bottle of the un-degassed wine has gone to my head. Maybe it's the excess CO2...

[Duffbeer]

I want my wines to be perfect, though. I am a perfectionist, and this really gets me down.

If I would have takers for $20 a bottle of my undegassed wines, I'd probably leave it. But I don't. I have critical wine-tasters in my family, and they'd notice right away - and say it!

Perhaps drinking a 1/2 a bottle of the un-degassed wine has gone to my head. Maybe it's the excess CO2...

Then let's stop this de gassing thing.

[Duffbeer]

Jesus H christ


drinking a $20 bottle of Cassilero de Diablo (cellar of the Devil) Chilean Cabernet Sauvignon....


something not quite 100% on the nose........

placed thunb over end of bottle and shook.....


hells teeth.....gassy beyond belief


I may go back and complain, expect wine at this price to be made properly!!!!!!!!!!

Are those grapes from Fatblokes "Tesco " bag by any chance..