WineXpert De-Gassing vs 'foaming'

[tonyportale]

Hello,
I follow the WE instructions for de-gassing and watch you tube videos on this subject. My question is how do I know I've properly de-gassed the wine vs just creating 'foam'. Yesterday I was de-gassing with a power drill for over 20 minutes and I'm not sure if I was done. FYI...my wine is WE Cab.

I apologize if this question has been asked and addressed already.

Thank you,
Tony

 

[ibglowin]

If your using a drill you could very easily just be "whipping up" the wine into foam if you have the mix-stir up too high. Foam is not gas. If you are not using a vacuum pump to degas I would at least invest in an inexpensive Vacuvin pump for wine. Use the drill first as directed but then after that use the Vacuvin and pump down the carboy to see what comes rising up from the carboy. The S shaped airlocks work best for this as if you pull the cap off the Vacuvin will insert and seat making a tight fit. Insert the whole thing into a stopper and start pumping away. You may be surprised at how much gas is still there and how easily it is to pull it out with the use of a simple vacuum pump, even a hand pump. Not as easy as flipping an on/off switch I have to say though!

 

[cpfan]

In my experience, the round-and-round motion of a drill attachment does not do as good a job as the back-and-forth motion that can be done with the paddle end of the stirring spoon.

I still use the drill attachment for stirring in the additives and part of my degassing. Be careful not to run the drill too fast, as a vortex will create a larger surface area and may whip oxygen into the wine.

Steve

 

[tonyportale]

In my experience, the round-and-round motion of a drill attachment does not do as good a job as the back-and-forth motion that can be done with the paddle end of the stirring spoon.

I still use the drill attachment for stirring in the additives and part of my degassing. Be careful not to run the drill too fast, as a vortex will create a larger surface area and may whip oxygen into the wine.

Steve

Hello,
I may have done just what you have warned me of. Did I ruin the batch?

Thx
Tony

 

[Rocky]

Tony, when you used the drill attachment, did you have the wine in a carboy or in an open container like a fermenter? I hope it was in a carboy and if so, you are probably okay. Even if it were in an open container, you will probably be okay. Have you tasted it? Wine is very forgiving unless you do something really radical to it.

 

[Flem]

I think you'll be fine. I use a drill all the time for degassing (often for longer than 20 minutes). I go forward for a few seconds, then I go in reverse for a few seconds thus eliminating a vortex but causing a lot of turbulence. Good Luck!

 

[tonyportale]

Tony, when you used the drill attachment, did you have the wine in a carboy or in an open container like a fermenter? I hope it was in a carboy and if so, you are probably okay. Even if it were in an open container, you will probably be okay. Have you tasted it? Wine is very forgiving unless you do something really radical to it.

Yes, it was done in the 6 gallon carboy. I just ordered the 'Snail' to pump out additional CO2.

Thank you,
Tony

 

[Geronimo]

Using any method to apply vacuum to a glass carboy is by far better than any mechanical method I've read about. I highly recommend that folks buy a 6 gallon glass carboy and any of the available methods to create a vacuum. The bubbles come out, the wine is perfectly flat, and you can be 100% sure you didn't just oxygenate the final product into an early demise.