Needs some vac pump degassing help

[Putterrr]

OK I finally got my pump and set up for my first degassing. I have read most of the threads on hear on the subject as well as watched a number of u-tube videos.

Well what happened (or didn't happen) was nothing like on the videos or what people described. Here is what I did.

My kit (23L) had been in the secondary for 3 weeks and the specific gravity was down to .994. I used the pump to rack to another carboy with a gauge reading of 10. No problem. I then switched to my single hole bung and turned on the pump again. I slowly started bringing the gauge up from zero. I expected a rush of bubbles at the start and I was ready in case it foamed up. Nothing happened except for a small ring of bubble around the edge. I continued to turn the pressure up to 18, then 20 then 22. Still nothing except maybe a few more bubbles.

If I rock the carboy around, it foams up but only a inch or so and that goes down when I stop. I tried stirring to see if that might make a difference but same thing when I reconnected the pump.

Was there very little gas in this wine? Did the racking remove the gas? I'm sure there is still gas because if I put a bung on the carboy and the shake it, it will make the pssst sound when I remove it.

Any suggestions? Thx

(RJS Hang Ten)

 

[rhoffart]

I have vacuum degassed a few times now and I have noticed the same. It seems when you "vacuum rack" you actually are degassing the wine at the same time. The I just leave the vacuum on the carboy as you did. I let mine run for about 30 minutes set at about 15" of vacuum. All three kits that I did this way cleared very fast, within two weeks.

 

[robie]

Same here. I also degas again later on, before bottling, just in case I missed some CO2. I have found that giving the wine a good stir with the drill/stirrer just before vacuum degassing helps to get the CO2 "to turn loose".

Still the best test for the presence of CO2 is the taste test. I know the wine itself is tart at an early stage, but once you get where you can recognize the CO2's bitter taste and sparkle in your mouth, you will know if it is gone or not.

 

[ffemt128]

This is true that you devastated while racking. I too pretty much do as above except less time more often.

 

[robie]

Also, Putterrr, when you degas, don't forget the importance of having the wine at about 72F or a little higher. It makes all the difference in how well it degasses.

 

[Putterrr]

Thx for all your replies. I will proceed with the stabilizing and clearing. It will still have one more vac rack after it clears.

(also I shud have mentioned that I stuck the heat belt on it and the temp was @ 78)

cheers

 

[Wade E]

Sounds like all your gas is out. Do you by any chance rack with the racking cane above and let it splash down as doing it that way releases a lot of gas but it also exposes your wine to 02 hence why I dont do it that way especially with white or light fruit wines.

 

[Putterrr]

Well i took robbie's advice and gave it a good stir and tried again. This time I definitely got bubbles. I let the pump run for 15 minutes till they slowed a bit and the foam went down.

Wade
I use a piece of racking cane but I have it upside down so the wine shoots out against the side. Doesn't seem to make much foam this way.

I will see what happens with my port as I wont be transferring this one before degassing

thx all. Cheers

 

[Wade E]

The thicker the wine the harder the C02 is to get out!

 

[homer]

Wow 30 minutes, how much time is normal for degassing? Should wine be degassed befor MLF? bk

 

[Wade E]

I dont run mine nearly as long. Probably 5 minutes tops.

 

[vacuumpumpman]

I will typically splash while doing carboy transfers - say around 15-21 inches of vacuum. It will usually take a coulpe of transfers to remove most all the co2. I did notice if I go higher than 24 inches of vacuum I will actually be boiling off alcohol , instead of removing the co2.

steve
http://allinonewinepump.com/

 

[Lurker]

I have found that after vacuum racking 3 times, there is no need to degas. And, yes I use a short piece of tubing and let it splash. I've been doing it for more than 2 years with no problems. I try to keep the sulfite at about 30 ppm.

 

[dangerdave]

Degassing my Skeeter Pee under vacuum...

 

[vacuumpumpman]

Nice looking pump you got there !

steve

 

[Putterrr]

Danger Dave

What happens when the foam level reaches the top of your carboy?
From the picture, that whould be well before you transfer everything over.

Thx

 

[dangerdave]

Good question, Putterrr. The clear bottle in front is btw the vacuum and the wine. Any overflow from the carboy empties into the bottle. The pump is protected. It works perfectly.

 

[Putterrr]

I not sure I would want to use the overflow for anything but a safety container if I happen to get any wine/foam near the intake. Slow an steady seems like a better idea but then I'm new to this pump thing.

Do you discard what collects in your bottle?

thx

 

[vacuumpumpman]

Typically you would release some vacuum prior to the foam overflowing into the bottle,the foam stops immediately once vacuum is released.

The bottle (vacuum resvouir) would have to be filled to atleast 3/4 or more before any pump damage may occur. I will typically drink the excess in the overflow bottle - once you get the hang of bottling and such - I will normally only have 2 ounces or so in the overflow bottle after doing 30 bottles plus.

steve
http://allinonewinepump.com/index.html

PS: great pics Dave !!

 

[dangerdave]

Thanks, Steve. You get the credit, my man! I have had very little in my overflow bottle, like you said, either while racking or bottling. It has not been an issue.