I got no gas

[Wild Duk]

I racked my EP Shirah from the primary to a glass carboyon 1/6. I was in the primary on the skins since 12/20. I just heated it up to 74 and started the degass process and.....nothing....I'm using a brake/ vacuum hand pump and bring it up to 18", and it will just stay there with no bubbles.....
I've heard that the longer primary can lead to easier degassing.
This just seems to easy....
Has this happened to anyone on here before???
Thx

 

[RickC]

I have always had some gas but it much less now that I ferment to dry in the primary as you did. I use a vac pump and at 20" it usually only takes a couple minutes before it slows to a trickle of bubbles.

 

[Wade E]

Yep, Ive had it happen more then once but theres still been a few that had tons of gas still. I wonder what it would have been like if I didnt ferment to dry in bucket!!!!!

I think the grape packs being in there help the wine to degas as it gives the C02 nucleus points for the C02 to attract to and break. Sort of like how Tim Vanderbilt (Spelling ?) discovered that using a carboy brush in his drill instead of a degassing rod worked way better at degassing wine because it just had so many points fro the trapped C02 to attach to.

 

[Bartman]

I have the same experience most of the time. Especially true if the ambient temperature is 76 or higher - warmer temperature seems to get the CO2 out faster than cooler temps.