Degas via bulk aging

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TheRooster

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I've been bulk aging some wine for about a year now and feel ready to bottle. However, though I degassed with a drill some time ago, I am not sure how thorough I really was (hindsight being 20/20). Since I've bulk aged for this long, how much concern should I have for there being residual carbonation? Will it have all gone out at this time? The bulk aging has been in carboys with three piece fermentation locks. Thanks in advance for the help! Love this forum!
 
Kit wines seem to hold on to CO2 extremely strong. Others, not as much.

You can always take a small sample and do the "POOF" test. Or better still, taste it to see if it has a sharp bite on your tongue.
 

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