I'm on my 2nd batch of wine ever; a 5 gallon batch of home made blackberry and it has been in the secondary for 5 days as I type this.
After reading countless threads here I have learned a lot more about the do's and don't's about winemaking and I'm going to degas this batch. Until I can come up with the funds for an AIO I'm going to degas this batch with a fizz-x wand.
I like the idea of checking it with a Vacu Vin once I think I have degassed it enough.
Currently all I have is 5 gallon better bottles and I know you can't use a vacuum pump on those but would a Vacu Vin be ok to use on a better bottle?
And will degassing the wine this way instead of the time method make it drinkable earlier? (Like will it taste the same in 6 months that it did in 9 months using the bulk aging method to let the CO2 dissipate?)
Thank You in advance for your input.
Billberry
After reading countless threads here I have learned a lot more about the do's and don't's about winemaking and I'm going to degas this batch. Until I can come up with the funds for an AIO I'm going to degas this batch with a fizz-x wand.
I like the idea of checking it with a Vacu Vin once I think I have degassed it enough.
Currently all I have is 5 gallon better bottles and I know you can't use a vacuum pump on those but would a Vacu Vin be ok to use on a better bottle?
And will degassing the wine this way instead of the time method make it drinkable earlier? (Like will it taste the same in 6 months that it did in 9 months using the bulk aging method to let the CO2 dissipate?)
Thank You in advance for your input.
Billberry