When to degas

[Poorboy]

My fermentation is complete on my Chokecherry wine. I am getting ready to rack it off, and add stabilizer. My recipe does not say when to degas. Should I do it before or after I add the stabilizer?

 

[JohnnyK68]

With the fruit wine I just did, I degased it right before the K-Meta and Sorbate and then backsweetened right after adding them. Then put it away for a while. Not sure if thats the best way, but it worked out well.

 

[Goodfella]

I splash rack off the sedimate, Then add the k-meta and sorbate, then degass. I wait at least a couple weeks to back sweeten after meta and sorbate.










(sometimes I degass before the meta and sorbate but always in the same sitting)

 

[Wade E]

You should always add at least the sulfite before doing any splash racking. I always add sulfite, sorbate, and then degas and after that a fining agent if Im going to use 1!

 

[Waldo]

I use the same procedure as wade on degassing. You want your wine temp up around 72 or better for degassing too.

 

[Goodfella]

You should always add at least the sulfite before doing any splash racking.

Doesn't this stir up the sedimate that you are trying to leave behind?