I assume you mean CO2. There are CO2 measuring devices used in fountain pop machines but I've never seen one that is cheap enough to justify.
The most important tip for degassing is to keep the temp high. My experience is that even the most stubborn batch will give up the gas if you warm it...
Seth, try a setup like this.
http://www.winemakingtalk.com/entries/DIY-Temperature-Controller.html
It works very well with my freezer and you don't have to hack the original thermostat. The unit has a hysteresis setting so you won't damage the freezers compressor.
CBell. Vinegar and the wine room do not mix. It has acetic acid bacteria which can go airborne and turn the rest of your wine into vinegar.
Fruit flies are the primary mode of transport for acetic acid bacteria in the wild.
I've had the exact same issue. I used to use a hose clamp positioned near the sending carboy which works... as long as you remember to use it. I could never remember. :slp
Now I just make it a rule to always vacuum rack the entire batch to an empty carboy before splitting/filtering/bottling.
I would compare the sound to one of those small portable car tire pumps.
That video was made when the pump wasn't quite finished. See link in my sig for the completed project. With all the components locked down and mounted properly, it make substantially less noise.
The best way to test for clarity is to turn off the lights and shine a flashlight or laser pointer through the carboy. Only then will you see if there are any suspended particles.
I'm still pretty new to SO2 management but my method seems to be working well and I'm sure it's the same process for most.
I measure and adjust free SO2 after the final racking before starting to bulk age. Every 3 months in bulk, I will take a sample and test it. And one last time after...
Considering the following example, would you use the Potassium Sorbate as stated in the instructions or would you leave it out?
RJS Super Tuscan
SG 0.996
Added oak dust to primary and raisins+spiral to secondary
Going to bulk age for at least 6 months
No plans to back sweeten
I would love to...
This time of year in Manitoba, it's hot enough that you shouldn't need any extra heat. In fact, you should probably be trying to cool down the primary.
Measure the temp of the must with a thermometer and tell us what yeast you're using.