I am making a 5 gallon kit wine for the first time and have reached the degassing stage. I am using a whiz stick with an electric drill and the wine temp. is about 70 degrees. It seems to be taking a long time to de gas - I have been doing it now for 4 days but there is still plenty of CO2 coming out of it - is this normal and how long should it take to de gas? The wine is a Californian Sauvignon Blanc.
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Make sure you are not confusing CO2 with aeration.
When you stir the wine, it will foam. This could be because there is CO2 escaping, or it could be because you are mixing air into the wine.
The easiest way to see if there is any CO2 left is to sanitise a wine bottle and transfer about 300ml of wine into it. Put your thumb (also sanitised ) over the end and shake. Remove thumb. If there is a 'fffffffffffffft' of escaping gas, you still have CO2. If you get nothing, or just a minor escape (a 'fft' ) your wine is degassed.
In my experience (and I fully expect to be contradicted), the foam takes longer to clear when the wine is degassed. When lots of CO2 is escaping it tends to disperse the foam rapidly.Pete the Instructor
It looks like Phil Donahue throwing up into a tuba
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Originally posted by pts View PostI am making a 5 gallon kit wine for the first time and have reached the degassing stage. I am using a whiz stick with an electric drill and the wine temp. is about 70 degrees. It seems to be taking a long time to de gas - I have been doing it now for 4 days but there is still plenty of CO2 coming out of it - is this normal and how long should it take to de gas? The wine is a Californian Sauvignon Blanc.http://www.winensuds.com/ Gotta love this hobby
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Originally posted by goldseal View PostMake sure you are not confusing CO2 with aeration.
When you stir the wine, it will foam. This could be because there is CO2 escaping, or it could be because you are mixing air into the wine.
The easiest way to see if there is any CO2 left is to sanitise a wine bottle and transfer about 300ml of wine into it. Put your thumb (also sanitised ) over the end and shake. Remove thumb. If there is a 'fffffffffffffft' of escaping gas, you still have CO2. If you get nothing, or just a minor escape (a 'fft' ) your wine is degassed.
In my experience (and I fully expect to be contradicted), the foam takes longer to clear when the wine is degassed. When lots of CO2 is escaping it tends to disperse the foam rapidly.“Time flies like an arrow. Fruit flies like a banana!â€
Groucho Marx
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Originally posted by Darren View PostEach wine is different some need degassing a lot more than others i can normally tell there is still gas in the wine by the smell but i would say don't go mad with degassing get the wine drunk and start another and move onhttp://www.winensuds.com/ Gotta love this hobby
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Originally posted by Cellar_Rat View PostJust a thought, could you not make a vacuvin fit a demijohn and use that to draw out the CO2
get a rubber bung with a hole in it and make a vacuvin top fit the hole (may take some delicate persuasion by making the hole bigger) and after the air lock has come of use a combination of shaking the demijohn and sucking the gas out for the next few weeks or till clear....
works a treat..
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Originally posted by pts View PostI am using a whiz stick with an electric drill
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