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Thread: De-Gassing

  1. #1
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    Default De-Gassing wine

    Wine that is not fully degassed will not clear properly, so how can you tell when you have degassed enough?

    Take a sample of your wine and put it in a sample jar or small bottle, cover the end with your thumb and shake....if you get a fizzzzzzzzz as you release your thumb...your wine still has gas, it's a natural part of the fermentation process and if you leave the wine bulk aging in the carbuoy/demijohn for 6-12 months it should degas itself. (although I bulk aged a kit wine for a year and it was still gassy... maybe I didn't stir enough when required!)

    This can also be a problem that can pop corks in bottled wines (had a few of those ) and cause an off taste caused by the carbonic acid that the trapped CO2 produces...gives a sharp taste on the tongue.

    now it can be removed if you detect it when opening the bottle...give it a shake and let in rest for a while..the CO2 will expel itself.

    but much better to get rid of it just before you add any fining agents



    You can shake the demijohn ..careful it doesn't foam all over the place...so best do it in or near the sink.

    But there are other ways.

    I was degassing 2 batches of wine today so I used a whiz stick on one batch and a vacuvin on the other.

    took photos while I did it to share with you all



    hope they are of use.
    Last edited by lockwood1956; 23-01-2007 at 08:08 AM.
    N.G.W.B.J.
    Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
    Wine, mead and beer maker

  2. #2
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    Default

    Peach wine



    nice and clear but still gassy
    Last edited by lockwood1956; 09-05-2007 at 11:30 PM.
    N.G.W.B.J.
    Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
    Wine, mead and beer maker

  3. #3
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    Default

    Add a vac u vin bottle stopper

    Last edited by lockwood1956; 09-05-2007 at 11:31 PM.
    N.G.W.B.J.
    Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
    Wine, mead and beer maker

  4. #4
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    Default

    Add vac u vin and pump to create vacuum

    it doesn't take a lot of effort


    Last edited by lockwood1956; 09-05-2007 at 11:31 PM.
    N.G.W.B.J.
    Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
    Wine, mead and beer maker

  5. #5
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    Default

    Bubbles fly out


    Last edited by lockwood1956; 09-05-2007 at 11:31 PM.
    N.G.W.B.J.
    Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
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  6. #6
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    Default

    Different view

    Last edited by lockwood1956; 09-05-2007 at 11:32 PM.
    N.G.W.B.J.
    Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
    Wine, mead and beer maker

  7. #7
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    Default

    So every time I walk past this carbuoy I pump the vacuvin


    its nearly done now I think because it doesn't bubble very wildly any more

    wish I'd taken photos when I first tried it.

    this is a good method of degassing that doesn't take a lot of effort but it's a long drawn out process

    hope this helps

    regards
    Bob
    N.G.W.B.J.
    Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
    Wine, mead and beer maker

  8. #8
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    Default

    Other method

    Whiz stick used on a Vineco California connoisseur Barolo




    WHIZ STICK

    Last edited by lockwood1956; 09-05-2007 at 11:32 PM.
    N.G.W.B.J.
    Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
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  9. #9
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    Default

    Last edited by lockwood1956; 09-05-2007 at 11:33 PM.
    N.G.W.B.J.
    Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
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  10. #10
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    Default



    Notice it's in the sink just in case

    had an episode before!!!
    Last edited by lockwood1956; 09-05-2007 at 11:33 PM.
    N.G.W.B.J.
    Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
    Wine, mead and beer maker

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