Clarification/Degassing Question

[euphio]

I'm on my very first batch - Winexpert Sangiovese.
It had been in secondary fermentation around 16 days.
SG = 0.996, Temp = 71°F.

I added the chemicals and the directions say stir for 4 minutes total.
We stirred for 30 min plus and still saw some dissolved CO2.

We only had a long handled spoon to stir so it was a big chore.

Will the rest of the gas naturally come out in the clarification process or do I need to go buy one of those mixers you attach to a drill and stir some more tomorrow night?

 

[cpfan]

Try using the spoon side-to-side (or back-and-forth). Personally I think that works better than round-and-round with a spoon or a drill stirrer.

And it probably won't dissipate just sitting in a carboy.

Steve

 

[robie]

Once you have stirred it, you can taste the wine to determine if it still contains CO2. If not degassed, you will get a fizzy feeling/taste from it on the end of your tongue; like you get with Champagne.

You will be better off getting drill mounted stirrer. I find it very difficult to stir hard and long enough with a spoon to get the job done.

Of course the ultimate degasser is a vacuum pump, which many of us have purchased. If you stay with wine maker you might think about getting one.

 

[tonyandkory]

when you use the drill go in one direction until the wine just starts to vortex then put the drill in reverse and go real fast the other way... back a forth back and forth it works real well and prevents allot of O2 introduction.

 

[euphio]

Thanks everyone. We re-mixed tonight for another 15 min or so.
The back and forth motion helped.
We tasted it and it was a little bubbly but not too much.

I'll look into the vacuum pump - thanks!