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Can I just leave the air lock on my carbouy and swirl it untill it stops letting out gas? What about putting my finger over each bottle and shaking it vigorously untill it releases no more gas?

Ozzy fan :r

Oh one of my winemaking book says to use an egg white to clear it. Since i can't find my finnings i was going to try that. I think i'll drink a gallon or two and run the rest through the still. Is there another word for degassing i've never heard of it in any of my books.

Alright thanks for the help. At least i have some rocket fuel to help start the weekend :) It's just weird the day after i add sorbate and rack it turns really dark. Think i'll add an egg white before i i bottle.

Also is there even a point to keep bulk aging it or should i just bottle it now since it just seems to be for getting drunk?

Ok well it sounds like i'd be better off making some brandy. But what about it being so cloudy after adding sorbate, could the extra rack have oxidized it? I've got a much mellow raspberry/ apple wine started now so not concerned about the pear being great as long as it's safe to drink. (?)

I don't know it ended up with a SG less than 1.00.

It's hard to tell it TASTES like a weird strong vodka or brandy. (it's 17%ABV) Mostly I can just taste alcohol, and some flavors...not that the flavors are horrible but i really can't taste any pear. My main concern was the color. Isn't bottleshock just oxidation, and will cure with age? Could...

Also if it is oxidized could i possibly run it through a still and get some (decent) drinkable brandy?

I started my pear wine from concentrate 27 days ago. Starting SG 1.118. At 0.98 SG I added sorbate, Meta, and racked for the 3rd time (including rack from primary) . The next day it was AlOT darker . The next day it started loosing all it's smell. Within the next couple days it completely lost...