Degassing Homebrew Wine the easy way without special tools

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cojjoc

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Came across this video


Curios to know if this method of swirling the carboy with airlock works in Degassing. Thanks in advance
 

Rice_Guy

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The carboy in the video is still actively pushing out gas, ,, note foam. The yeast is actively replacing gas which is leaving as foam. soooo the net effect early in a fermentation is zero.

Degassing is usually considered worth the effort after primary is done/ sugar is under 1.000 or better yet 0.996. From a technical point yes rotating a carboy at 0.996 will mix the contents and increase CO2 release. The down side is that it also mixes in lees and as Arne notes if you do too much mixing it could make a wine volcano.
 

cojjoc

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Looks like a good way to have wine spurting out the top of the airlock. You want the easy way to degass? Ask the lazy guy. Just leave it sit in the carboy. It will degass over time. Arne.
:)
 

cojjoc

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The carboy in the video is still actively pushing out gas, ,, note foam. The yeast is actively replacing gas which is leaving as foam. soooo the net effect early in a fermentation is zero.

Degassing is usually considered worth the effort after primary is done/ sugar is under 1.000 or better yet 0.996. From a technical point yes rotating a carboy at 0.996 will mix the contents and increase CO2 release. The down side is that it also mixes in lees and as Arne notes if you do too much mixing it could make a wine volcano.
Yes my question is after racking to secondary and once reaching below 1.000. As in secondary there is very less lees to worry isn't.
 

Rice_Guy

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The method looks like it will be a little slower than a wine whip in a drill, a lot slower than degassing by vacuum racking, , , , and a year faster than letting it degas naturally.

There is no reason to avoid doing it at 1.000.
 

Scooter68

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Haste makes waste and some pretty nasty wine sometimes too.

Start another batch, let that one degass on it's own.

Doesn't cost you anything but time. In wine making we play the long game - one year down the road at least for the best wines. Push it sooner than that and you may end up very disappointed.
 

cojjoc

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The method looks like it will be a little slower than a wine whip in a drill, a lot slower than degassing by vacuum racking, , , , and a year faster than letting it degas naturally.

There is no reason to avoid doing it at 1.000.
Thanks for the reply:)
 

cojjoc

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Haste makes waste and some pretty nasty wine sometimes too.

Start another batch, let that one degass on it's own.

Doesn't cost you anything but time. In wine making we play the long game - one year down the road at least for the best wines. Push it sooner than that and you may end up very disappointed.
Agree thank you.
 

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