A couple of general questions

[seeds of hope]

I have a couple of questions. First, is it really necessary to de-gas when making wine from a kit? Won't the carbon dioxide be expunged over time anyway? If I choose not to do the vigrous stirring and wait, will I have an inferior result? (that's what I love about wine making....I can wait to do something and not feel guilty about it.)


Secondly, has any one had experience from Walker's Wine Juice? What are the pro's and con's froma product such as they are marketing?


Thanks...
Mark

 

[Wade E]

It is sooooooooo important as your wine will not clear until it is degassed. Ive had a few wines not degas while bulk aging for almost a year! Kit wines unlike wine from grapes where you process them through a press dont get much if any of a chance for the gases to escape.

 

[Wade E]

Runningwolf has a lot of experience with them. I just bottled a Riesling from them which is awesome and need to bottle the Rhubarb although I did sneak a shot many months ago and it was com ing along very nicely.

 

[seeds of hope]

Thanks...I may give them a try. Your comment about kits does make a lot of sense.

 

[RickC]

I am also convinced that you will have off-flavors if not degassed. My first few kits were not degassed well and they never tasted good at all.

 

[Goodfella]

I agree.


Its almost like a "metallic" taste to me...


My vote= Degass for sure!!!

 

[Runningwolf]

I buy a lot from Walkers as Wade posted. There juice is good and balanced at 21 brix and ph is ok. You do have to watch the acid as in any Lake Erie wine. If you can do it, go for it.

 

[Robert123Carr]

Degassing is a most important and it is hard to degas cold wine.

 

[uavwmn]

Wade, which Reisling are you making??


Kathie

 

[Wade E]

It was the 5 gallon bucket of hot pack Riesling juice from Walkers Fruit farm. I just bottled it 2 weeks ago and its awesome.

 

[ibglowin]

OK I'll bite, why do they call it a "hot pack" Riesling!

 

[Runningwolf]

Mike thats the process for packaging the wine so it doesn't spoil. I believe it's basically just like canning. This allows them to keep their juice for a long time and also to ship it around the country without the worry of spoilage.

 

[Wade E]

Yep, that be it along with be sulfited to 50 ppm.

 

[ibglowin]

Makes sense,
Sounds exactly like what they do in the kit industry with "flash pasteurization".