Degassing in a carboy

[phermenter]

My Winexpert kit says I need to "mix vigorously" or some such thing when adding potassium metabisulfite and potassium sorbate and driving out CO2. It says I should do this while the wine is on the lees in the carboy. I don't have a Mix-Stir and my usual stirring spoon is several inches short of reaching the bottom even if I use it upside down.

So here's my question: Do most people just rack it into a bucket where the vigorous stirring is easier, then rack it back on top of the lees or what? Thanks.

 

[cpfan]

When I started making wine, I just stirred in the carboy with the small end of the spoon. Mine would reach the bottom of the carboy, but I didn't hold it that low when stirring. I made wine with my best friend (who had made beer before). For some reason (maybe cause I'm taller ), I was able to stir the wine much more vigourously than him. Maybe you should be more aggressive with your stirring. Also, I have now found that moving the spoon back and forth rather than round & round seems to do a better job.

Yes, it is easier to move to a primary and then back to a carboy (some Spagnols kits used to recommend this), but I'm basically lazy and didn't want to clean anything extra. Plus often my only primary had something else in it.

Steve

 

[phermenter]

Thanks, Steve. I think I'll just see if I can find a longer spoon or something to get down to the bottom.

I suppose I should just get a Mix-Stir, but I'm just starting out and don't feel like I can buy every little thing that would make life easier. (I still can't believe I spent $8.25 for the Winexpert kit decapper. The cap didn't seem that hard to get off and that piece of plastic couldn't have cost more than a dime to produce. Oh, well. Live and learn.)

Jim

 

[phermenter]

Thanks for the advice, Steve. I think I'll just get a longer spoon. As for more aggressive stirring, I haven't actually any of this stuff yet. I'm just looking at instructions and anticipating how to do things.

Maybe I should get the mix-stir, but I can't make myself buy everything that might make my life easier. I still can't believe I spend $8.25 for a Winexpert bag decapper. The thing looks like it took about a dime to produce.

Jim

 

[GettinCorked]

Another question concerning "Degassing" Can degassing be done in any stage ??? I have a couple of kits I'm working on right now and it seems like the degassing stage lasts for days if required as per the instructions on the kit. If I feel that I haven't degassed the wine enough do to not giving it enough time in this stage can I do it in the later stages of the wines development ???

Thanx...