To de-gas or not to de-gas...

[Siwash]

So if I skip a deliberate de-gas and just let it happen on its own (via bulk aging) and I not achieving the same thing? By doing so, I can avoid the step altogether. I was going to buy one of those agitator attachments for a drill to assist with this but now I'm thinking of all together avoid it.

Thoughts?

 

[ChuckD]

If I know I’ll be bulk aging a wine for more than 6 months I won’t bother with degassing. But don’t forget you should still do K-meta additions on schedule and any necessary lees management.

 

[Siwash]

Thanks. How often do you ad K-meta ?

 

[winemaker81]

Get a drill-mounted stirring rod. It's very helpful when creating a must, whether it's kits or fresh fruit, and also helps when backsweetening or adding glycerin.

The normal protocol is to add K-meta every 3 months during bulk aging. However, if the container is undisturbed (e.g., carboy not opened), I'm going with a 6 month schedule. For barrels, I'm sticking with the 3 month schedule as I have to open the barrel monthly to top up.

 

[Siwash]

Didn't even think of using one when adding glycerin. Great idea.... always wonders the best method of mixing it well with a wine. So it isn't just for degassing..

Thanks

 

[JustJoe]

I don't know if 6 months will be enough. I just bottled 12 gallons of grape wine that was bulk aging for almost a year and it still foamed during the bottling process.

 

[Ericphotoart]

You don’t have to buy a $30 tool for degassing. I made a simple tool by cutting a piece of a plastic cloth hanger. Use a drill that most people have and case closed

 

[ratflinger]

I use the dill mounted stirring rod when I add the C&K. Whip it up real good to help the suspended solids drop out and to degas. 2 - 3 minutes total and then the wine gets 6 more months of bulk aging. I have never had an issue with gas. YMMV

 

[Siwash]

Are y'all doing this at the end of 2nd Ferm?

 

[ChuckD]

Are y'all doing this at the end of 2nd Ferm?

I give it a vigorous stir when I put it in the secondary. To be fair most of my “aged” wines are going on a year already and they seem to be done with off-gassing. I’ll stir well when I stabilize then let it sit another week or so before bottling.

 

[ratflinger]

Are y'all doing this at the end of 2nd Ferm?

Nope, all goes into the fermenter and doesn't come out for a month. Never saw a point to get mostly through the ferment and then racking it off anyway. 1st time it's racked it's right into the carboy with the Kmeta, sorbate, and the K&C.

 

[Siwash]

I never use sorbate. Should I?

 

[winemaker81]

I never use sorbate. Should I?

If you are backsweetening, normally yes. Dry wines don't need sorbate, as there is no sugar to ferment.

If you step feed a wine until the yeast poisons itself, or fortify to at least 18% ABV, there is also no need.

OTOH, @Rice_Guy bulk ages wines at least 10 months, and by that time the yeast is dead so it can be backsweetened without sorbate. I haven't tried it myself, as the wines I backsweeten I don't typically bulk age that long.

I'm going to bottle an elderberry soon, bulk aged 5 months, and plan to reserve 4 liters to bulk age another 6 months, then backsweeten. I know bulk aging long enough works, but using sorbate is so engrained in me that I have to do a limited test to prove it to myself.

 

[ratflinger]

I never use sorbate. Should I?

I use whatever comes in bag D in the FWK kits. Otherwise, if I'm making another brand that has a separate sorbate pack I generally toss it. I ferment all my reds to dry anyway and then back sweeten if necessary (ports, etc).

 

[wineview]

So if I skip a deliberate de-gas and just let it happen on its own (via bulk aging) and I not achieving the same thing? By doing so, I can avoid the step altogether. I was going to buy one of those agitator attachments for a drill to assist with this but now I'm thinking of all together avoid it.

Thoughts?

I degass and bulk age for 12 months. Don’t want any surprise fizziness.

 

[wineview]

Are y'all doing this at the end of 2nd Ferm?

I degass after primary before racking to bill aging

 

[wineview]

I use whatever comes in bag D in the FWK kits. Otherwise, if I'm making another brand that has a separate sorbate pack I generally toss it. I ferment all my reds to dry anyway and then back sweeten if necessary (ports, etc).

Pack D in FWK is Sorbate.

 

[ratflinger]

Pack D in FWK is Sorbate.

Thought so but wasn't sure if there was anything else in there too.

 

[wineview]

Thought so but wasn't sure if there was anything else in there too.

Nothing else. I called and got the ingredients for all the packets in the Forte kits.

 

[silverbullet07]

Thought so but wasn't sure if there was anything else in there too.

Packet D is K-meta + sorbate