MedPretzel
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- Aug 12, 2004
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I've recently been shown the effects of what good degassing can do for a wine.
How do I know if I've degassed enough? For example, I have mixed with a stirrer, used the foodsaver-degasser method, and the vacuvin (although I haven't used that one that much). The stirrer (on the power drill) works best, but I still have some very fine (non-bubbly) foam at the neck of the carboy when I am done. When I hook up my foodsaver-attachment to it afterwards, the bubbles disappear, and the wine becomes clear again. Further food-saving does not show any sign of bubbles.
It's the white, fine foam that I am concerned about.
What do you guys think? Am I done degassing? What has been your experience?
How do I know if I've degassed enough? For example, I have mixed with a stirrer, used the foodsaver-degasser method, and the vacuvin (although I haven't used that one that much). The stirrer (on the power drill) works best, but I still have some very fine (non-bubbly) foam at the neck of the carboy when I am done. When I hook up my foodsaver-attachment to it afterwards, the bubbles disappear, and the wine becomes clear again. Further food-saving does not show any sign of bubbles.
It's the white, fine foam that I am concerned about.
What do you guys think? Am I done degassing? What has been your experience?