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Anyone out there had to degas your wine for more than 30 minutes? I'm making a fresh Sangiovese and its gassy!

Recently I ordered Sangiovese juice. It came frozen and was told it was already adjusted for acid ad that sort of thing. After it thawed I added two packets of yeast. 72 hours later not a single bubble! Think heating it will help?

I have made a malbec, Sauvignon Blanc, making a fresh raspberry now, have a rose and a Riesling going. I feel the malbec doesn't have much body and the Sauvignon blanc isn't very tangy. What do you think, can we add anything to give it something special?

So we are say 8 into our first ever batch of raspberry wine. The bubbler is still going crazy. Took a reading this morning, 1.010, is that too low? Should we add sugar? We stirred it a little - what do you all think?

Hopefully someone can help me with this question. So we tried our hand at making raspberry wine for the first time. We used 36 - yes 36 lbs of berries based on a recipe we found on line. Guess what, all that fruit made it sober couldn't get enough liquid into the primary. So we pulled as much...