Degassing in a carboy....

Discussion in 'Beginners Wine Making Forum' started by Tink, Jan 26, 2016.

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  1. Mar 15, 2019 #101

    Johnd

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    We had some friends over last night, drank 3 magnums and 6 750’s, I’m drying out today, at least until dark.....
     
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  2. Mar 15, 2019 #102

    Rice_Guy

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    The web is BAD when the wife gets home tonight she is going to ask what did I do today? Well honey was on the web, didn’t do anything.


    Ought to get out of pajamas and do something useful . . . Could tell her I was playing with heating pex on the gas stove, , , not smart to say that. Steve did you want me to put a vacuum corking tool together for you?
     
    Last edited: Mar 16, 2019
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  3. Mar 16, 2019 #103

    vacuumpumpman

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  4. Mar 21, 2019 at 12:24 PM #104

    Scooter68

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    I find it hard to believe that a properly aged wine will retain any appreciable CO2 after 12 months or more in a carboy with an airlock.

    So I have never found any 'bite' or evidence of gas in my wines at bottling time - even after 9 months of aging on a few.
     
  5. Mar 21, 2019 at 6:21 PM #105

    Rice_Guy

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    SYNERGISTIC EFFECT
    I have found that if I age 9 months or a year at basement temp I have starved the yeast and can skip sorbate.
     
  6. Mar 21, 2019 at 7:10 PM #106

    vacuumpumpman

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    How can u skip sorbate ?

    Will it not start fermentation at some point of time ?
     
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  7. Mar 21, 2019 at 7:41 PM #107

    cmason1957

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    I would not trust this effect, myself and wouldn't consider it best practices to encourage others to follow. Short of pushing the alcohol up very high, only sure ways to be certain of no further fermentation in a sweet wine are 1) Sterile filtration 0.45 micron absolute or tighter and 2) add potassium sorbate to act as birth control for the yeast and prevent further budding and risk of refermentation.
     
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