First Time Winemaker - Degassing problem

[cgreene]

I think I am using Vintners Trinity Red kit. Cannot get it to degas. I am using the paddle attached to a drill. The first couple days I stirred for 20-30 minutes a few times per day. I then left it alone for awhile and for the last couple weeks I have been stirring everyday again. It is a little cooler in my home - maybe 66-68 degrees. I use the pressure test to see if it still contains CO2 (shake in tube and release). I cannot remember what the gravity reading was, but below 0.996. Something like 0.90?? I had the airlock on for awhile, but have taken it off recently to see if that helps - it doesn't seem to be.
HELP???!!!
Thank you in advance!

 

[Julie]

cgreeene, put the airlock back on, you are oxidizing your wine. Please give some more information, like what was the beginning gravity, what you have done to this point and what is the ending gravity. Why do you think you wine is not degassed?

 

[cpfan]

cgreene:

1. get that air lock back on
2. wine degasses more easily at a warmer temp . Think 74F.
3. for me stirring round-and-round doesn't work as well as back-and-forth (or side-to-side). I use both when degassing.
4. welcome to a great forum. lots of helpful people. just don't bite on the vacuum pumps, grape packs, etc etc until you are ready.

Steve

 

[robie]

Just be aware that you can put plain water in a tube, shake it rally hard, and get some bubbles and a small puff, when you release the pressure. You will need to observe the difference in this natural occurrence and CO2.

I am sure the wine has a tart taste, but does it have a fizzy taste on the end of your tongue, like a champagne does but probably less?

Some wine kits, for some unknown reason after fermentation ends don't end up with a lot of gas.

Give Julie the info she asked for and we can try to help.

 

[cgreene]

Airlock on!!

The directions call for the beginning gravity to be 1.075-1.092. I do not remember exactly what it was, but I remember it was below 1.092 but close to it. I have followed the directions, racking it from primary to carboy when it was less than 1.010 (can't remember what it was - perhaps next time I will write all this down!). I then waited till it was 0.996 or below, which now I think it was at 0.990 as that is what it reads today, and added the pkgs prescribed (metabisulphite, sorbate, and chitosan after stirring in the other 2).

The reason I don't think it is degassed is when doing the pressure test and shaking it, I get ALOT of foam and pressure release. In the tube after shaking, there is about 1/2 as much foam as wine. I tried the tongue test, but it is hard to compare as I don't drink 'carbonated' beverages. I didn't, however, notice any 'fizzyness'???

I do not have anywhere in the home where it is 74 degrees right now as it is winter here in Minnesota!

Thank you all for your help!

 

[winemaker_3352]

Welcome aboard!!!

Then don't rush it - wait until it is that warm to degas it.

 

[Minnesotamaker]

cgreene, this is what I would do. Leave the airlock on, set the carboy on a thick towel on a slippery countertop or floor. The towel will slide easily on the slippery surface. With the airlock in place, everytime you pass the carboy, slide it back-and-forth somewhat rapidly to shake things up in that carboy. It is most effective if you have a little "slosh around room" at the top of the carboy. If the carboy is filled all the way up into the neck of the carboy, it's less effective. Each time you shake things up, you should get some bubbles coming out through the airlock. You can keep shaking it as long as you get bubbling in the airlock and as long as you feel like it. It sometimes helps to let it rest between shakings. When you start to notice that you're not getting much reaction in the airlock after shaking, you're pretty close to done.

 

[robie]

(can't remember what it was - perhaps next time I will write all this down!).
QUOTE]

One of the reasons for writing things down is for exactly the problem you are having. I know it seems like a hassle, but always write down everything you do to the wine and when. Record the SG readings and when. It will make you a better wine maker.

 

[cpfan]

I do not have anywhere in the home where it is 74 degrees right now as it is winter here in Minnesota!

It's winter in Canada too. I have one small room that is about 74F when I want it to be 74F (like right now when I have some kits on the go). The rest of the house is like yours around 66-68F.

There are other ways to warm up the wine. The instructions for a Brew Belt say not to use with glass carboys, but many people do. IMO, the thing is not to put a Brew Belt on a cold carboy. The sudden change will likely cause breakage. Small heating blankets can also help keep the wine warm.

Steve