Ok, I've got a drill mounted paddle ... a vacu vin ... and a handheld foodsaver to degass wine in glass carboys.
But, for safety's (and my back's) sake, I'm using Better Bottles ... and I know that I can't use vacuum to degass.
And I'm a little nervous about using a drill mounted paddle to degass a better bottle (because I might nick or scratch the inside due to my inherent carelessness.)
Short of racking over to a glass carboy to degass ... I'm wondering how folks are degassing in their Better Bottles.
On the Better Bottle website ... the manufacturer recommends "slapping the Better Bottle" to degass.
Here's what they say: "If the wine or beer has already been settled in preparation for racking, slapping the side of the Better-Bottle carboy will cause shock waves that will drive CO2 out of the liquid and hasten settling of low density suspended or clinging solids – without significantly disturbing the sediment on the bottom of the carboy."
Has anyone tried "slapping?"
I know another option would be to just let wine bulk age in the carboy and degass on its own.
But somehow, it sounds like fun to slap my Better Bottle.
I'm wondering how hard ... how often ... and does it really work?
But, for safety's (and my back's) sake, I'm using Better Bottles ... and I know that I can't use vacuum to degass.
And I'm a little nervous about using a drill mounted paddle to degass a better bottle (because I might nick or scratch the inside due to my inherent carelessness.)
Short of racking over to a glass carboy to degass ... I'm wondering how folks are degassing in their Better Bottles.
On the Better Bottle website ... the manufacturer recommends "slapping the Better Bottle" to degass.
Here's what they say: "If the wine or beer has already been settled in preparation for racking, slapping the side of the Better-Bottle carboy will cause shock waves that will drive CO2 out of the liquid and hasten settling of low density suspended or clinging solids – without significantly disturbing the sediment on the bottom of the carboy."
Has anyone tried "slapping?"
I know another option would be to just let wine bulk age in the carboy and degass on its own.
But somehow, it sounds like fun to slap my Better Bottle.
I'm wondering how hard ... how often ... and does it really work?