I'm in the process of making Merlot from a kit. Fermentation has ended. SG= .992 on Friday. I transferred into a carboy.
I know how important degassing is and know that I shouldn't introduce fining ingredients until it is fully degassed. Over the last 4 days, I have degassed my wine several times a day using a whip on a drill. Today, I did the degas test (1/3 into a bottle, shake and look for air escaping. I could hear air escaping when I lifted my thumb off the bottle and also there was a little foaming.
I plan to bulk age it in the carboy for 6 months. I've read that the wine continues to degas while in the carboy.
Should I continue to degas over the next few days until there is no build-up in the bottle, or it is safe to add the fining ingredients, k-Meta and put it in the carboy.
I've already learned so much from all of you. Thank you.