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**shanek17** · 05-26-2012, 02:17 AM

its degassing time with my red barolo wine kit and im having problems! im using a plastic degas tool in my drill and iv been degassing for it all day on and off. it just keeps foaming! is there an end!? iv probably degassed today for over an hour alltogether, and whats funny is the kit instructions say to use a spoon! im using the drill on highest speed and the foam just keeps coming. I think ill give it a break for today but i would like to get this guy filled with the additives and ready for clearing.

**shanek17** · 05-26-2012, 02:22 AM

oh i forgot to mention, iv been degassing this wine every 2 days well in secondary, as the kit instructions suggested. so its not like i just started today. im just wanting to get this sucker degassed and let it sit in my cold basement.

Deezil · 05-26-2012, 06:01 AM

Are you pulsing the drill? Or turning the wine into a vortex?

The first is what you want, the latter could possibly/most likely inject oxygen into the wine.

I use a vacuum pump myself, so im not the most experience on the manual degassing.. But from what i've read, people have had greater success with a back-and-forth motion, as opposed to the round-and-round motion..

So maybe give the spoon a try? Or pulse the drill, if you weren't originally.
Should work.

You could always put it in the basement as it is, and see how well it clears. If it doesnt clear all the way, address the degassing issue again later on.

**shoebiedoo** · 05-26-2012, 12:26 PM

I've always swirled the drill counter clockwise to counter ank the clockwise motion on the degassing bit. I've always had great success this way. I also keep the paddles fairly low in the carboy to keep foaming (O2) to a minimum.

**shanek17** · 05-26-2012, 03:44 PM

Quote:

Originally Posted by Deezil

Are you pulsing the drill? Or turning the wine into a vortex?

The first is what you want, the latter could possibly/most likely inject oxygen into the wine.

I use a vacuum pump myself, so im not the most experience on the manual degassing.. But from what i've read, people have had greater success with a back-and-forth motion, as opposed to the round-and-round motion..

So maybe give the spoon a try? Or pulse the drill, if you weren't originally.
Should work.

You could always put it in the basement as it is, and see how well it clears. If it doesnt clear all the way, address the degassing issue again later on.

well ill let it spin one way down at the bottom first then bring it up near the top. and then after everyonce in awhile ill switch it up and go the other way for a bit. i had it spinning well but no vortex was being created at all. perhaps its from the way i made my homemade plastic drill attachment. like the shape i made it, it spins in circles in a smaller diameter. that way i could use it in my smaller carboys and in my big carboys. Yea i guess i could just add the additivies and put it in the basment for clearing and degas it later. but im just trying to follow the instructions. is it okay to degas later after additives and clearing?

aylamarie · 05-26-2012, 04:40 PM

I have a problem with degassing to, can't ever seem to get it done all the way. And I do the one way then reverse it with the drill. Thinking of going to the vacuum.

**cpfan** · 05-26-2012, 05:39 PM

I don't see any mention of temperature. Temperature of the wine is very important for degassing. Cool wines do not degas readily. Try at about 74F or 24C.

Steve

aylamarie · 05-26-2012, 06:00 PM

Quote:

Originally Posted by cpfan

I don't see any mention of temperature. Temperature of the wine is very important for degassing. Cool wines do not degas readily. Try at about 74F or 24C.

Steve

Haven't ever checked temp. But my house stays around 74 to 77 f, so it should be close.

**shanek17** · 05-26-2012, 06:14 PM

Quote:

Originally Posted by cpfan

I don't see any mention of temperature. Temperature of the wine is very important for degassing. Cool wines do not degas readily. Try at about 74F or 24C.

Steve

thanks for mentioning this, it was something i had no idea of months ago. but i have been using that rule for degassing now. actually my digital thermometer says my wines are in the 75.5 F area. so its not a temperature issue for me.

winemaker_3352 · 05-26-2012, 08:07 PM

I use a vacuum pump myself - don't have much experience with the manual degasser.

I would do a test on it - put a bit in your hydrometer test tube - shake it like crazy - take you hand off - see if you hear what would sound like opening a soda can when its hot.

If it does - then it is just really gassy.