I recently fermented a gallon of banana wine from SG 1.090 to .099 in 12 days. It was a violent ferment with a bubbler on the pail (wife loves watching them). Racked to carboy and treated with campden tab. and 1/2 tsp. potassium sorb. (16 Dec.). I was degassing other wines to bottle today and noticed how clear it was. Racked it off the lees and attempted to degassing. I could not raise a single bubble. Am I missing something or do bananas not give you gas? (Pun intended)
No gas at all...What?!
- Thread starter Bodawg
- Start date
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Arne
Senior Member
Sounds like your ferment is pretty close to done. Strange things happen when you are making wine and this might be one of them. Just don't count on it happening that way next time, although it might. I would let it sit for a month or two and if it clears, count it done. Arne.
Your problem probably is that the solubility of CO2 is quite high at low temperature, you can encourage gas to come out of solution by warming the wine so that it is at summer temperatures.
Removing gas depends on driving force (partial pressure of the gas). As a test on commercial wines I will pull a vacuum and see how violent it bubbles. Some on this forum do this with a brake bleeder tool, another inexpensive way is to use a Vacuvin wine preserver which is a check valve and pump that pulls 15 inches Hg. There are several discussions on degassing in the search menu above such as;
Removing gas depends on driving force (partial pressure of the gas). As a test on commercial wines I will pull a vacuum and see how violent it bubbles. Some on this forum do this with a brake bleeder tool, another inexpensive way is to use a Vacuvin wine preserver which is a check valve and pump that pulls 15 inches Hg. There are several discussions on degassing in the search menu above such as;
