I just recently put down 7 more wine kits, each one was a kit I had done in the past and typically during the degassing stage it took quite a while to degas each kit. This time it was different, there was virtually no gas present in any of the kits. I did 2 things differently, first I used spring water front he store, second was I actually did a secondary fermentation.
My question is what do you think contributed to the wine being virtually gas free? Was it the secondary fermentation or do you think the water profile would have something to do with it?
All other factors were the same, hit the same SG and FG in all kits, temperature was regulated the same.
Thanks,
Matt
My question is what do you think contributed to the wine being virtually gas free? Was it the secondary fermentation or do you think the water profile would have something to do with it?
All other factors were the same, hit the same SG and FG in all kits, temperature was regulated the same.
Thanks,
Matt