De gas, de gas, de plane, de plane

[homer]

Should wine be de gassed at every racking ? Or is it better to leave the Co2 in ? bk

 

[Wade E]

It should be degassed good once right when fermentation is done and if there is any left some aging and a racking or 2 afterwards will do the rest. Just remember that it is very important to do it with temps around 75* or your effort wont do very well.

 

[djrockinsteve]

Yes degas correctly and early on. You will experience a better wine making.

 

[homer]

I use the the ol' vacuum pump when racking which causes quite a bit of foam, so I guess I'm degassing some but will step up the effort. Maybe degassing is like what they say about voting in Chicago, vote early and vote often. bk

 

[Luc]

Racking takes care of most of the CO2. Aging will degas the remaing CO2 of all your wines properly without any effort on your side.

Luc

 

[Wade E]

Homer, I use and have been using the vacuum pump for a long time and dont get foam but if your holding the racking cane way up at the top of the carboy in an effort to degas it then thats why but if you've already degassed I dont recommend you to keep doing that as you can easily oxidize your wine that way. The best way would be once the fermentation is done then splash rack it once and then use the pump to degas by creating a vacuum in the carboy on it and your done. After that you can be introducing too much 02!