Allinonewinepump - degassing prior to bulk storing??

Discussion in 'Beginners Wine Making Forum' started by crcarey, Mar 24, 2017.

Wine Making Forum

Help Support Winemaking Talk by donating:

  1. Mar 24, 2017 #1

    crcarey

    crcarey

    crcarey

    Member

    Joined:
    Mar 12, 2015
    Messages:
    34
    Likes Received:
    6
    After the primary ferment and racking for bulk aging do you guys use the allinonewinepump to degas some prior to bulk aging? Historically, I have gravity racked and bulk aged for 5 months then used the allinone for degassing and bottling. I feel though all the sediment doesn't completely drop because it's suspended in co2 and maybe degassing prior to bulk storage may help. Thoughts?
     
  2. Mar 24, 2017 #2

    StBlGT

    StBlGT

    StBlGT

    Senior Member

    Joined:
    Jan 21, 2016
    Messages:
    170
    Likes Received:
    42
    Gender:
    Male
    I do. I will degas with aio, then whip it with drill and attachment. Next, add my clearing agents and kmeta. Then bulk age.
     
  3. Mar 24, 2017 #3

    cmason1957

    cmason1957

    cmason1957

    CRS Sufferer WMT Supporter

    Joined:
    Aug 5, 2011
    Messages:
    2,892
    Likes Received:
    1,898
    I generally just rack my wine about four times and it is degassed. From bucket to carboy, carboy to carboy after fermentation is complete, k meta added, then 3 months later, 3 months later. If required, and it generally isn't I add clearing agents at that point, backsweeten, maybe rack one more time and bottle. All rankings and bottling is done with my all in one.
     
    Last edited: Mar 24, 2017
    vacuumpumpman, StBlGT and RiverRat like this.
  4. Mar 24, 2017 #4

    vacuumpumpman

    vacuumpumpman

    vacuumpumpman

    Vendor Sponsor

    Joined:
    Aug 25, 2011
    Messages:
    3,975
    Likes Received:
    969
    EXACTLY PUT !! There is no need to use any type of degassing tool to add air into your wine
     
    StBlGT and Mismost like this.
  5. Mar 24, 2017 #5

    StBlGT

    StBlGT

    StBlGT

    Senior Member

    Joined:
    Jan 21, 2016
    Messages:
    170
    Likes Received:
    42
    Gender:
    Male
    Hmmm....i will have to try that. Sounds easy enough!
     
  6. Mar 24, 2017 #6

    vacuumpumpman

    vacuumpumpman

    vacuumpumpman

    Vendor Sponsor

    Joined:
    Aug 25, 2011
    Messages:
    3,975
    Likes Received:
    969
    If anyone has any questions or concerns - pleas PM me with your phone# and I will walk you step by step
     
  7. Mar 24, 2017 #7

    crcarey

    crcarey

    crcarey

    Member

    Joined:
    Mar 12, 2015
    Messages:
    34
    Likes Received:
    6
    Hey Steve, thanks for he call last night!!! Can't beat that service. Think then allinone will pull gas out if I rack at 55 degrees?
     
  8. Mar 24, 2017 #8

    Ajmassa5983

    Ajmassa5983

    Ajmassa5983

    Just a Guy

    Joined:
    Oct 26, 2016
    Messages:
    3,068
    Likes Received:
    2,328
    I agree 100% with the degassing happening as a byproduct of all the rackings. Especially if aging at least 6 months with a couple rackings.
    I suspect that people who are more familiar with kit winemaking and not seasonal juice would easily get hung up on the degassing. The way those instructions are set up (so they can say "bottling in 6 weeks!) they make degassing early a "crucial" part of the process. And stating "if not fully degassed the clearing agents will not work properly".
    And then They only say if you do intend to age, one should rack and add so2. What they should say though is that "if planning to age longer, then these instructions would be COMPLETELY different, with degassing and clearing agents able to be done down the road. If needed at all"
    It can be misleading for a person who only does kits, having them believe a thorough degassing is needed after 'secondary'.
     

Share This Page