Lornahdune
Junior Member
- Joined
- Jan 31, 2014
- Messages
- 21
- Reaction score
- 5
Still in newbie-land. I have 4-5 containers of various fruit and mazer mead going at this time. All are in their secondary fermenters getting close to clearing and bottling. However, as I read through all the posts, I constantly see references to degassing the wine. But this step is not in my recipes. I have never made wine from grapes, only fruit or honey.
1. what is it and how do you de-gas? (be polite, now boys!)
2. does my fruit wine need to be de-gassed?
3. Best time to do it?
4. am I spelling it right?
1. what is it and how do you de-gas? (be polite, now boys!)
2. does my fruit wine need to be de-gassed?
3. Best time to do it?
4. am I spelling it right?