brottman
Senior Member
- Joined
- Aug 31, 2014
- Messages
- 130
- Reaction score
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I've got a CA shiraz juice bucket that is in secondary just finishing up its last little bit of fermentation. I was rereading the MoreWine! guide to red wine making to figure out what the next few steps will be. I know I will need to add Kmeta and wait for it to clear, but I thought that you also had to "degas" it as well. I was surprised to see that no where in the entire guide does it mention degassing the wine.
I know many wine makers let their wine degas on its own over time and with rackings. Is this what I should do? Does the clearing take longer if you don't manually degas?
I also have a Moscato going as well that's just a little ways behind the Shiraz that I have the same questions for.
I know most questions here get asked for more details so I'll try to head that off now: They were both 6 gallon CA juice buckets with a OG of 1.09.
Shiraz:
Yeast: RC212
OG 1.09
FG 0.998
Moscato:
Yeast: QA23
OG 1.09
SG 1.02 or there about a few days ago and still going.
I know many wine makers let their wine degas on its own over time and with rackings. Is this what I should do? Does the clearing take longer if you don't manually degas?
I also have a Moscato going as well that's just a little ways behind the Shiraz that I have the same questions for.
I know most questions here get asked for more details so I'll try to head that off now: They were both 6 gallon CA juice buckets with a OG of 1.09.
Shiraz:
Yeast: RC212
OG 1.09
FG 0.998
Moscato:
Yeast: QA23
OG 1.09
SG 1.02 or there about a few days ago and still going.
