Does all wine get de-gassed ?? Or will time de-gas the wine naturally ??
How do I know if I need to de-gas or not ?? Little confused about this
Ok not sure I am following this one Wade, your thinking crushing (or did you really mean pressing) of the skins gets rid of the CO2? Not much (if any) CO2 at the initial crush phase but the press phase for sure.
You are spot on though. My wine made from fresh grapes this Fall did indeed not only clear all by itself without the need for any fining agents but was also degassed without the need for any assistance via a pump like a kit requires
You may be on to something here.
I like the theory!
Enter your email address to join: