Degassing time before bottling

[zeezeek]

Hi,

I made some white wine from a juice bucket and it has been aging in a secondary carboy for about 5 months. I can see there are some bubbles when it is agitated a bit and wanted to degass it before bottling.

after degassing, how long should i wait before bottling it? is there a benefit from waiting a certain amount of time, or bottle it right away?

 

[barbiek]

Did you add 1/4 tsp of kmeta 3 mos after you transferred it to a carboy? And every 3 mos after that? I bottle white after aging in carboy at least 6-9 mos red at least a year adding 1/4 tsp kmeta every 3 mos. And the last racking there isn't much degassing I've got to do. Don't bottle gassy wine what ever you do. That said degass it and if your seeing bubbles rise it still needs degassing. To make sure you don't have any gas you can do the poof test. In the test tube that holds your hydrometer fill it 3/4 full put your hand over the top and shake. When removing your hand if you hear a "poof" there is still gas hope this helps you and welcome to the hobbie

 

[richmke]

I usually rack and add 1/4 tsp of kmeta. I then wait a day to a week to give the k-meta time to disperse. then bottle.

 

[bkisel]

I'll dump 1/4 tsp. into empty bottling/primary bucket, rack from carboy to bucket, gently stir and immediately start bottling. So far, so good.

 

[Floandgary]

I too age for @1yr. in a carboy, with rackovers and K-meta treatment at 3mo. intervals. I am not hesitant to "splash-rack" in an effort to dispel CO2 and have had no ill effects from it. I also like to do the "pop bottle shake up" when uncorking then in to the decanter.... "WHAT CO2 ??"..

 

[NorCal]

Once degassed, clear and stabilized with SO2, not sure there is any benefit of waiting.

I bottled 15 gallons of Mourvèdre yesterday and noticed some bubbles while vacuum racking (minutes before bottling), so I did some vacuum racking back and forth with an empty carboy and a final one while vacuum bottling and feel confident with the results.

 

[zeezeek]

Did you add 1/4 tsp of kmeta 3 mos after you transferred it to a carboy? And every 3 mos after that? I bottle white after aging in carboy at least 6-9 mos red at least a year adding 1/4 tsp kmeta every 3 mos. And the last racking there isn't much degassing I've got to do. Don't bottle gassy wine what ever you do. That said degass it and if your seeing bubbles rise it still needs degassing. To make sure you don't have any gas you can do the poof test. In the test tube that holds your hydrometer fill it 3/4 full put your hand over the top and shake. When removing your hand if you hear a "poof" there is still gas hope this helps you and welcome to the hobbie

i only added the 1/4 tsp of kmeta in Feb when i racked to the secondary. i have not added any other since then.


thanks for the welcome

 

[barbiek]

If I were you, I would transfer it to clean carboy, add kmeta, I wouldn't bother degassing at this time cuz you need that protection since you missed one addition. In another 3 mos degas add 1/4 tsp of kmeta and bottle only if your sure no more gas hope this helps I wouldn't bottle now since you missed an addition, kmeta is a preservative needed to insure wine doesn't develope any bacteria @NorCal zeezeek probably doesn't have the equipment needed to vacuum rack being he's just starting this hobby

 

[zeezeek]

If I were you, I would transfer it to clean carboy, add kmeta, I wouldn't bother degassing at this time cuz you need that protection since you missed one addition. In another 3 mos degas add 1/4 tsp of kmeta and bottle only if your sure no more gas hope this helps I wouldn't bottle now since you missed an addition, kmeta is a preservative needed to insure wine doesn't develope any bacteria @NorCal zeezeek probably doesn't have the equipment needed to vacuum rack being he's just starting this hobby

thanks for the advice.... i will do that and let it age a bit more.