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Thanks "Rice-Guy" and "Sour_Grapes" for your respective physics explanations! Just glad you didn't "burst-my-bubble", so to speak!

When I started using the vac pump did a little research. What I found was that ethanol vaporizes at 172 degrees F at sea level, at 25 in Hg it will vaporize at 79 degrees F. My wine is in the 64 - 66 degrees F range so no matter how long the degas process (at this temperature) the alcohol...

Regarding degassing using a vac pump, my experience is you need at least 25 inHg. Years ago when I started using a vac pump to degas, I like many others, were concerned about collapsing the carboy. I started with ~ 15 in Hg and worked up to the max my pump would pull (1/6 HP, single stage...

Just to add...…..I've been using a 'retired' AC vac pump to degass my wine for many years now. At first I was paranoid that the pump would collapse my carboy, but it did not. I get somewhere around 20 in of vacuum, apparently not enough to collapse a carboy full of wine. I added the separator...

Just saw your post! Bentonite is a impure clay and as the name suggests one would be hard pressed to dissolve the entire contents of the packet in 2 cups of water. I was told to mix it the best you can then add to the wine. Those "chunks" will break down during the fermentation process and...

Thanks fellas for your "expert" advice! I'm adding the yeast as we dialogue!

A neighbor gave me her wine making accessories along with 2 Winekitz Specialty Series Chocolate Port Trio Kits, with a product date of Sept 28, 2012. I know the yeast and clearing agents will have to be replaced but can anyone tell me if the 3-flavored packets (orange/cherry/raspberry) will be...

I only use the "store bought" pistol drill stirrer for stabilizing and initially degassing. But to do a thorough job with this tool you'd be there for days! What I use is a AC system vacuum pump connected to the "wine Miner" demijohn cap. Takes about an hour or so and the wine is completely...