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  • Degassing

    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

  • #2
    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.
    Cheers,
    Dave.
    If I won the lottery I'd spend half the money on wine, women and song.
    But I'd probably just waste the rest of it!

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    • #3
      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.

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      • #4
        23/24 the gas will come out a lot easier than at 19

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        • #5
          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.

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          • #6
            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.
            Last edited by Cellar_Rat; 21-10-2014, 04:39 PM.
            Gluten free, caffeine free, dairy free, fat free – you gotta love this red wine diet!

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            • #7
              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.

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              • #8
                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.

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