Degassing Issue
- Thread starter epicduffy
- Start date
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In general, you want to de-gas at a higher temperature, e.g. 75 degrees F or so. I use either a spoon handle or vacuum pump. What is the SG of the wine? How long has it been in the carboy? Some wines de-gas themselves. What is the variety of wine?
It's closer to 80 where I'm degassing. The SG is 0.990, I left in in the carboy for 18 days. I left it in longer than specified (I had to leave town unexpectedly). I saw no action when I racked it from the primary. It's a Montepulciano.
Is the wine clear? How does it taste? It could be de-gassed. Did you add k-meta and k-sorbate? What about fining agents? Do you plan to bulk age or bottle? Sounds like everything is fine.
I haven't added anything yet, it's not clear at all. It tastes alright, it's new so it's not great lol. The instructions yell at me all in caps not to add anything before it's completely degassed. There's still a ton of bubbles and I can hear the "soda fizz" noise.
So it is de-gassing. I misunderstood what you meant when you said you seemed "to be getting nowhere." You really meant that it is still producing gas bubbles and is not stopping. Sounds like you need to continue to de-gas until it stops or at least slows. Just me, but I would get some k-meta into it though with all this de-gassing. You do what you feel comfortable doing and following the instructions is always good.
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Alright, thanks for your help. Seeing as it's getting late and I don't want to be making all kinds of noise, I'm just going to go ahead and add all the stabilizers and fining agents. I'm going to let it age a bit in the carboy so maybe it'll smarten up and degas itself lol. If not, I'll have to have a go again before bottling.
