Hey Guys,
I'm new to the whole wine making deal and I had a question. I am in the middle of my first kit (California Riesling) and I am at the degassing stage. I find myself mix-stirring until i'm ready to pass out - i've read everyones posts and invested in a tool powered device- but i am not quite sure if my wine is truely "degassed". Should the resultant wine be completely flat, or will some carbonation or "sparkle" still remain after 2-3 days of degassing (3 times per day). Any help would be greatly appreciated and thanks for all the great pointers for us newbies.
I'm new to the whole wine making deal and I had a question. I am in the middle of my first kit (California Riesling) and I am at the degassing stage. I find myself mix-stirring until i'm ready to pass out - i've read everyones posts and invested in a tool powered device- but i am not quite sure if my wine is truely "degassed". Should the resultant wine be completely flat, or will some carbonation or "sparkle" still remain after 2-3 days of degassing (3 times per day). Any help would be greatly appreciated and thanks for all the great pointers for us newbies.