I only use the "store bought" pistol drill stirrer for stabilizing and initially degassing. But to do a thorough job with this tool you'd be there for days! What I use is a AC system vacuum pump connected to the "wine Miner" demijohn cap. Takes about an hour or so and the wine is completely degassed! View attachment 51362 No fuss ….no muss!
Amen brother, vacuum degassing is the only way to go if you’re not bulk aging before bottling.
The all in one wine pump is worth every penny for this alone. However, I know it just isn’t possible for everyone. The cheaper option is to buy a $20 brake bleed tool at Walmart. The tube size works perfectly with carboy stoppers. Just pump it every hour or so as the vacuum pressure goes back down until no more bubbles.
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