Tweet
Generally you want to degas after fermentation has finished and you have racked but before adding sulphite or stabiliser. Degassing after adding the sulphite will release some of the dissolved SO2 and reduce sulphite levels in the wine (could be an advantage if you've added too much though). For a 1 gallon kit rack all but a pint or so into a plastic 5 L water bottle, screw on the top and shake like hell. release gas then repeat a few times...Job done. Then either rack back into a clean demijon and repeat with the pint you left behind, add sulphite/sorbate and clearing agent....Then wait for it to clear.
good luck
ps both the shiraz and barolo make lovely wines if you can keep your hands of them for a couple of months.
good luck
ps both the shiraz and barolo make lovely wines if you can keep your hands of them for a couple of months.
Comment