YES.
All wines need degassing unless you plan on aging 12 months. Degassing will also help when clearing.
Tom correct me if I am wrong but did you mean "unless you plan on bulk ageing for 12 months" That way in a carboy with an airlock the gass will disapate on its own over that period.
Dan,I agree with the others on degassing. Whether I am bulk aging or not I still degass so my wine clears quicker. Nothing like 2 or dozen carboys setting around all nice and clear showing off their colors.
Exploding bottles are usually caused by not stabilizing your wine before sweetening. The wine begins fermenting again. Once one bottle goes off you better attend to the rest of them.
Dan,
You ONLY have 2-12 carboys?
I thought you were gonna say 2 DOZEN or so Like here. Even thou ALL my carboys are covered to protect them/wine
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