Degassing fruit and juice wines

[mdtrey12]

Question,

I wanted to know when the best time to degas is? I know what kits say in their directions, but I am wondering about fruit and juice wines. I have 6 gallons of blackberry, 3 gallons of strawberry, and 6 gallons of Blue Pom either in primary or secondary. I have sparklloided the strawberry and most have been racked once or so but still have sediment on the bottom of the CB..

Is there a SG to wait to degas?

Thanks,
Trey

 

[Julie]

if you are going to use a clearing agent, I would degas before that. If not, then I would just wait until right before bottling to see if you even need to degas. Everytime you rack, you are degassing and aging will also degas. I rarely have to degas my fruit wines.