[ERASMO]

Originally Posted by Dugger

I agree with cpfan, make sure it is a CO2 problem before you empty them all. You say this is a batch from last Oct and if it's been under airlock since then and unless it's been kept quite cool, it should be rid of most of the gas.
What size corks did you use?

I am unsure of the cork size because when I bought the bottles they provided the corks.

On the gas question when I was filling the bottles with the filler I did notice a slight bubbling on the surface in the bottled wine that quickly went away. This was my first time bottling and I did not think anything of the bubbles. I am assuming this was a sign of gas in the wine?

[ERASMO]

Thanks all

[xoltri]

I degass with a vacuum pump. First I add the sorbate and kmeta to the receiving carboy along with any sweetning blend. Then I use the pump to degass and rack it in one step. It takes only 15 minutes as opposed to the manual process which used to take me days, and I was never really sure when it was done.

This works amazing!

[xoltri]

Here's a video:

YouTube

YouTube

[ERASMO]

Originally Posted by xoltri

I degass with a vacuum pump. First I add the sorbate and kmeta to the receiving carboy along with any sweetning blend. Then I use the pump to degass and rack it in one step. It takes only 15 minutes as opposed to the manual process which used to take me days, and I was never really sure when it was done.

This works amazing!

Thanks

I will give that a try.

[JaimesBeam]

Anyone ever try de-gassing a bottle of wine by sticking a (hollow?) needle through the cork? I'd rather not add a bunch more chemicals to my wine, or re-bottle it!

Thanks, Jaimes Beam

[Tom]

Can't see how it would work.

[s2000]

Is the de-gassing step done right before bottling? After aging in Oak?

[xoltri]

Degassing is always done after fermentation and before adding the fining agents, at least for the kits I have done.