De-gassing - wine whip?

[user 35751]

I have not used the vacuum process, but have learned patience with racking and aging with time. And I’m finally at a point where can sustain on what I make and not have to buy as much. It does seem to be a “medieval” application. Thanks for the info on both sides of this

 

[wineview]

This looks like a medieval weapon of torcher!!!!

That’s how I like to refer to it. My neighbors have all of a sudden become very docile.

 

[heatherd]

I let time degass and clear my wine typically. I do stir it at times. There are also many, many people on the forum using Steve Helsper's All-in-one vacuum system. I disagree with what Joe said as I've seen consistent great results from vacuum-degassed wines.
https://allinonewinepump.com

 

[mainshipfred]

Reds I don't worry too much about. I do like to give the whites a head start clearing by vacuum degassing.

 

[wineview]

AFAIK, kit vendors made manual degassing mainstream in their effort to reduce the time to bottling by speeding clearing. I'm sure the technique was in use long before then (25+ years ago?), but kit vendors pushed it and made it a normal part of their process. After all, it works.

One concern is the use of the term "whipping". When manually degassing, I'm not trying to introduce O2, nor is that a good idea. O2 is necessary during fermentation, but once that's done, O2 is the enemy. I get a small vortex going, which initially emits a lot of CO2.

A good experiment would be to create 3 identical batches, especially if all fermented together. #1 is degassed for 3 minutes, #2 is degassed for 1 minute, and #3 is not degassed at all. Check at the 3, 6, and 9 month mark for differences, and periodically after bottling.

My dad started making wine about 40 years ago. Very small operation. Maybe two carboys one white and one red. Every time he proudly served his wine, it was carbonated and we would ask him why that is. He didn’t have an answer and just shrugged his shoulders. It didn’t matter how long it was in the bottle, his wines always had some level of carbonation.

 

[Bossbaby]

I have been racking with the AIO wine pump back and forth between carboys 3 or 4 times pulling lots of foam and bubbles to the top, Do those of you with this pump find that doing this is enough to feel like you have properly degassed or would you still drill whip it ?

 

[Chuck E]

I have been racking with the AIO wine pump back and forth between carboys 3 or 4 times pulling lots of foam and bubbles to the top, Do those of you with this pump find that doing this is enough to feel like you have properly degassed or would you still drill whip it ?

I have found that 3-4 rackings with the AIO gets out all the CO2. I don't whip.

 

[mikewatkins727]

I use the AIO pump for transfers each time and between that and Father Time, seems to due the trick for me. The latest batch I have going is Cranberry Wine that I started February 2021, still in a 3 gal carboy. Getting close.

 

[David Violante]

I use this. All stainless and will outlive my entire family. Wouldn’t recommend using in glass carboy. I bought it at Smartwinemaking.com.

I just saw something similar on a website while I was researching "battonage" although the chain links are a bit longer:
https://www.wijnhandeldemoriaan.nl/wijnkennis/1/wijnbereiding/batonnage

 

[winemaker81]

I just saw something similar on a website while I was researching "battonage" although the chain links are a bit longer:
https://www.wijnhandeldemoriaan.nl/wijnkennis/1/wijnbereiding/batonnage

View attachment 85933

I think I'm going to stick with plastic ....

 

[Jovimaple]

I have been racking with the AIO wine pump back and forth between carboys 3 or 4 times pulling lots of foam and bubbles to the top, Do those of you with this pump find that doing this is enough to feel like you have properly degassed or would you still drill whip it ?

I make sure I have racked at least twice with the AIO. I just did a kit that called for degassing at first racking, then stabilizing and adding a flavor pack, then finings. In that case, I racked to one carboy and then immediately to another (which also helps mix in the kmeta and sorbate) - this seemed to be enough degassing for the kieselsol and chitosan to work - the wine is pretty clear 2 days later.

 

[Jovimaple]

I'm considering a process where assemble a must (doesn't matter what kind of wine) and create a starter. Stir again 12 and 24 hours later, and add the starter after the must settles following the 24 hour stir. I can see extending this to 48 hours, checking SG every 6 hours (except the middle of the night, I'm not that dedicated!) to see how the SG changes over time with multiple stirrings.

Whispers "Tilt! Tilt! Tilt! You need gadgets! They will help your experiments!"

 

[joeswine]

Look I stated it’s not for me , I know what it can do and not do, I’ve tried it all.
I have a AIO vacuum system, I have a Bruno jet system,
What ever you chose to use is on you it’s your wine, I’ve done it and won’t ever do it , it’s not necessary for the amount of wine I do and I prefer the old fashioned wAy of making wine by hand and older methods of processing I have the time .
I enjoy the time spent in the process and im to old to rush it.
That’s just me.