brushwood24
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- Joined
- Apr 2, 2010
- Messages
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I'm new to wine making so spending the money for an electric pump doesn't really make sense yet but I definitely noticed that the most time consuming and frustrating part for me so far is the degassing. I don't know if I'm being overly meticulous or what but I used one of those drill stirrers and then a vac-u-vin and after about 3 hours of pumping every ten minutes or so, there were still little bubbles coming up. I was trying to get to the point where there were no more bubbles so I would know for sure that my wine was fully degassed. What's a "normal" time for degassing with a vac-u-vin?