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The Portuguese one... that Bob did the link to, a couple of days ago
My budget couldn't stretch to the Ferrari, this close to Crimbo
I have one of the Portuguese floor corkers and I have never looked back I now rent it out from my store.I can see where the Ferrari with the brass jaws would last longer but for the price what the heck.
Always follow the instructions, there will be a reason for leaving the wine on the lees.
Slighty different subject... but sort of the same...
I have a Chai Maison kit on the go... It said to rack at 1.010... which I did...
But when de-gassing to stir the lees back into the wine...
It took forever to de-gas..
Does anyone know why this is ???
Slighty different subject... but sort of the same...
I have a Chai Maison kit on the go... It said to rack at 1.010... which I did...
But when de-gassing to stir the lees back into the wine...
It took forever to de-gas..
Does anyone know why this is ???
It had a lot of gas?
more seriously, was it cold? or warm? The wine will give off it's gas better when warm. I've started to bring mine inside for a day or two before degassing them now.
more seriously, was it cold? or warm? The wine will give off it's gas better when warm. I've started to bring mine inside for a day or two before degassing them now.
It was only the other day ...
But I have had the heating on a few times...
I just wondered if it had anything to do with stirring the lees back into the wine ??
You've just racked from primary to carboy at 1.010. Fermentation is continuing as the kit will finish below 1.000, and more CO2 will be generated. I'm not sure why you are stirring the lees back into the wine (I don't think that the instructions suggest that), but it's not a bad idea, just not something that I do.
Yes there is a LOT of dissolved gas in the wine at the moment. Degassing is usually done when fermentation is complete and the additives are being added. Rich is correct, the wine will degas better if warm. Plus, it always takes forever (IMHO) to degas a wine.
Steve
the procrastinating wine maker in the Niagara Region of Ontario Canada "why do today what you can put off till next week"
You've just racked from primary to carboy at 1.010. Fermentation is continuing as the kit will finish below 1.000, and more CO2 will be generated. I'm not sure why you are stirring the lees back into the wine (I don't think that the instructions suggest that), but it's not a bad idea, just not something that I do.
Yes there is a LOT of dissolved gas in the wine at the moment. Degassing is usually done when fermentation is complete and the additives are being added. Rich is correct, the wine will degas better if warm. Plus, it always takes forever (IMHO) to degas a wine.
Steve
Sorry Steve, I might have been a little misleading ... I racked when it was at 1.010... then let it finish fermenting... the finishing SG is .994
The instructions did state that it was important to stir the lees back into the wine, when it had finished fermenting, as it aided the final clearing process...
My friend also bought the same make kit, and her instructions said the same... Neither of us understood why. And, like you, its not something I normally do.
And you're right, de-gassing does take quite a while anyway... I guess I was a little impatient the day I de-gassed it, as I was in a hurry to go out
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