Degassing

[madmatt]

For my heat shrink caps I just boil a pan of water, say 5" deep , slip the cap over the bottle top, turn upside down, dip half the cap in for 1 sec while holding the edge with finger tip, this then holds it in place then dip the whole cap under the water. Whole process takes about 5 secs per bottle.

[Pords]

Its was only £19 from Argos. Saves steaming up the kitchen and potentially knackering the kettle. A good investment especially with the number of bottles left to do.

[Cellar_Rat]

Did you keep the receipt
Steam from the kettle is good or inverting then in a pan of boiling water. Bent big paperclip holds them in place.

[Pords]

Well the Barolo and Pinot Grigio are now bottled. Went out and bought a heat gun for the shrink caps which speeded up the process instead of using a hairdryer. Will be bottling the SB on Tuesday or Wednesday, bulk aging the château Vieux du Roi and then starting the Amarone and Voigier either tomorrow or Monday. Been a busy few weeks in all. Now I have to sit back and wait before cracking a few bottles. Always the hardest part.

[GAZ9053]

23/24 the gas will come out a lot easier than at 19

[Pords]

Thanks Dave

They were both kept in the kitchen which was a constant 23/24 degrees during primary and secondary.
Must admit yesterdays cold front which blasted through meant the temperature dropped to 19. Maybe I should stick the brew belt back on.

[SleepyDave]

They could well have given up some gass if kept for any length of time in a warm enough environment. Equally, I have found it quite difficult to get any gass out of a new kit wine if it is too cold, no matter good a thrashing I give it.

[Pords]

Tonight I degassed the Kenridge SB and winexpert chateau Vieux du roi. I used a whizz stick but neither wine produced hardly any foam, even though I gave them both a good thrashing. Question is would they have degassed themselves in any way?.

Thanks

Jon