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Not in my experience. If the wine is cold it will hold onto the gas tighter. Edit: the residual CO2 in the wine was your friend in this case. The more there is of it bound to the wine the less room there is for oxygen to bind and oxidize it.

Also, if the vacuum isn't enough to get the gas to release by itself, whip the wine some first. That will help prepare the gas for releasing under a vacuum. I don't know why that works but it helps. Or slosh the carboy while it is under the vacuum.

Without knowing any more, I suggest. Add 1/4 tsp mixed with half cup water, or other wine, to empty sanitized carboy. Rack your wine into the new carboy leaving the sediment behind. Degass with whip as needed. Add fining agents if the wine isn't clear already. Add another 1/4 tsp kmeta...

My short answer is yes, go for it. Longer answer, if the wine still had active fermentation going on when you put it under airlock, and kept the airlock secure then you hopefully had enough CO2 left in the carboy to protect it. Your Brunello should be fine, but I worry about the other one. I...

Mine was 1.096 after stirrring the grape pack in. Is your hydrometer calibrated?

Normally rattlesnakes don't bother me, but having lived in Arizona for 26 years there was always one myth that you'd hear occasionally. Now it's happened, thank goodness it was Texas. http://www.abc15.com/news/national/texas-family-finds-rattlesnake-in-toilet-more-underneath-home Okay...

Just my educated guess, 2 things in action: 1. Slight temperature differences in the must will create currents that carry the multiplying yeast all over. 2. The CO2 bubbles will rise, being lighter than must, hit the surface and pop. Without the CO2 to hold them up, the yeast will then...

I don't know how much swimming they do, but they certainly do a lot of body surfing on their CO2 fart bubbles which is what I think we see when it looks like the must is roiling.

Dave, I'm glad you added "Tnuscan/Tennessean" to your block, but I'm sorry, I can't get "Too New Scan" out of my head every time I see your posts, that's how I first read it and it stuck :) Ted

Craig, I pulled a small sample this weekend for tasting but I didn't think of whiffing the carboy. PM me with a good time on a weekend to get together if you'd like to try out the EM Cab. I'm pretty sure that my weekend time is more open than yours so let's start with your free schedule and...

Fair enough. Retirement will be coming in a few years and I definitely see major changes in my wine making coming with it (or sooner)

BTW, what prompted me to ask now was that this weekend I opened up a 2012 Castello di Amorosa Cabernet and the nose that greeted me was so wonderful that I could have just smelled it all night and skipped the wine and been happy. It made the delta between it and the kits so vivid for me. I...

I've got two Vadais and can't be happier with them though I'm just now getting the wines in the 3-4 month period in them. I'm hoping that micro-ox and concentration will help. They're losing about 5 oz a week each to evaporation and based on what I've researched at 60 degrees and humidity of...

One of the things I'm most disappointed about in the kits I've made is lack of a good nose. My experience is almost entirely in Wine Expert Eclipse kits so maybe it's unique to them, but I doubt it. Has anyone made any kits with a nose that is good? if so, what kits or what did you tweak or...

The best product side effect I can remember hearing was "anal leakage". That was for some new fat substitute about 20 years ago that they were making potato chips with. Who cares about a little anal leakage if you save 30 calories on your chips.......

If it didn't work, they wouldn't keep doing it. PT Barnum was right.

Yes, you can use the clamps that go around the neck when the carboy is full. I'm nervous doing it but I've never had an issue. Side note: If you use One Step or Oxiclean to wash your carboys be sure to rinse them extremely well. The cleaner makes glass slicker than a greased pig.

In my experience it's best to whip and then vacuum. It seems as though there is something about whipping that makes it easier for the remaining gas to release under a vacuum. I've tried all manner of ways to degass and for now what seems to work best for me is: 1. Get the wine to 75...

That's not unusual at all and not necessarily an indication of excess C02. All fluid will create bubbles when shaken. Even warm water will fail the poof test. Remember that CO2 at levels of up to something like 900 ppm is considered acceptable in Reds, which whites being higher. I think you...

This weekend I started a batch of CC Showcase Cabernet using my Fermonster. There are only a couple changes from the Eclipse Cab here. 1, I'm using my fermenting closet kept at 75 degrees. 2., I put the skins in the mesh bag. 3., I used the supplied EC-1118 yeast. The fermentation has been...