De-Gassing

[medpretzel]

That was pre-boiling stones. After 45 minutes, I removed a bit and added some boiling stones. It took then only an hour after that with the boiling stones and some more headspace to (hopefully) completely degas. I racked last night, because the degassing helped to let a lot of particles drop to the sediment. There will be more (yet fine) sediment, no doubt, but I think it was a good thing I degassed.

[Hippie]

Always a good thang to degas, although I know you meant to help it clear.

[Her Lushness]

Boiling stones? Can some one explain please?

[lockwood1956]

Boiling stones, otherwise known as tamer tabs, are small stones, that create nucleation points that results in the CO being released from suspension more easily.

[medpretzel]

Always a good thang to degas, although I know you meant to help it clear.

Um... uh huh.


M.

[Her Lushness]

Thank you for explaining that.

[goldseal]

Safe Degassing

Now I have a little knowledge (and therefore am A Dangerous Thing), I have a question:

I do things in the following sequence which, looking at the tutorials and other people's posts, seems to OK:

1. Wait for fermentation to stop (same SG for 2 or 3 days)
2. Rack
3. Degas
4. Sulphite (and maybe sorbate)
5. Place under airlock and wait to clear

Now ...

I degass by racking into 2 DJs, half in each, then use the 'shake like a mad person' method. The foam may take many minutes to settle, so the wine is sitting there, exposed to the air. Repeat many times ....

I don't sulphite before degassing because I thought the way of getting sulphite out of your wine was to shake it anyway.

So, do I need to protect the wine / change my method, or does the blanket of CO2 driven off protect the wine anyway?

[Duffbeer]

or does the blanket of CO2 driven off protect the wine anyway?

There ya go answered your own question, wine will not usualy oxidise in a short period, the worst offender is incorrectly topped up storage vessels and prolonged air contact.

I would however replace airlocks whilst waiting for the foam to die down just for the sake of keeping flies etc out.

[goldseal]

Thanks Duff

[Hippie]

I agree with Karl, but also think the shaking to degas is a dandy way to mix up your chemicals into the wine very well. I don't think you will dissipate too much of the sulphite.

[Rich]

Hmm, I sulphite before shaking like a mad person when doing 1 gallon batches. Each to their own I suppose.

[rjb222]

I have a vacuum system that works extreamly well. I do my additions and stirring then put on the vacuum and literally suck the gas out. I get the vacuum up to 25 hg and when that holds for a couple hours I am done. Since starting this method I have definetly noticed and improvement in my wine taste and quality.

[medpretzel]

Quick update of the €uroJuniper

It's bottled!!!!!

Yay! I filtered yesterday (and a part of today), and it's crystal clear now. It's beautiful and tastes great already.

I think it'll be a good one.

M.

Edit:

Oh yes, this is my very first 5-gallon batch in €urope! I have so many bottles of it, I'm so pleased!

[lockwood1956]

Result!

[grandmawoods]

Quick update of the €uroJuniper

It's bottled!!!!!

...
I think it'll be a good one.

M.

Edit:

Oh yes, this is my very first 5-gallon batch in €urope! I have so many bottles of it, I'm so pleased!

"Cheers"