Degassing Question

blackfin1 · Oct 5, 2011

I just degassed a 6 gallon batch of Mezza Luna Red as per the instructions. I degassed for a half an hour using a mixer and drill. I tested by filling half a test jar with wine, covered and shaked. I noticed it made a puffing sound over and over again. How long does the degassing process take? Should I continue to degass?

Thanks,
Sal

Tom · Oct 5, 2011

Now lets just say when we say degas we mean SLOWLY stir and the traped gas will rise. I'm betting you used high speed and got "froth". Doing this can oxidize your wine.

djrockinsteve · Oct 5, 2011

Stirring like that probably whipped air into the wine. The majority will ease out over time but you may still have trapped co2 in the wine.

Do as Tom mentioned stir so that you do not churn up the wine. You can also use a paddle spoon and make quick but slight moves in the wine that will allow co2 to escape, or buy a vacuum pump.

PCharles · Oct 6, 2011

Degassing

Sal,

Earlier this year I was experiencing the same problem you have. After struggling with gas from my first kits, I ended up buying a medical vacume pump for degassing. I must admitt, the product advertised on our forum, http://allinonewinepump.com/, looks like a good way to go. If you've not given it a look-see, you may want to take a look.

Here is a photo of my medical vacume pump setup.
http://www.winemakingtalk.com/forum/album.php?albumid=267&pictureid=1555

blackfin1 · Oct 6, 2011

Your right, I did use high speed and created a froth. So, should I try to degass again or should I just leave it, being I probably introduced o2 into my wine?

Thanks,
Sal

Cannew · Oct 6, 2011

Appreciate the above comments. I just assumed the electric drill was the way to go (whipping like crazy). Never thought that one would be adding O2. Guess I'll stick to the paddle and mix slowly.

Thanks

Degassing Question

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