Degassing?

[Famineguy]

This morning I am racking and degassing my Malbec 6 week kit. The instructions say to stir (back and forth) vigorously 3 or 4 times in a 10 minute period. Then it says that this process can take from one hour to three days depending on the foaming / gas. So, what do you do. Do you stay at it for an hour, stirring every 2 to 3 minutes. Or to you do this in 10 minute intervals with a break in between. Obviously, if it goes on up to three days you would be stopping and starting. Any advice / experience would be much appreciated.

Cheers,
Brian

 

[Famineguy]

Please disregard my first message. I am new at this forum. I did a search and found a previous thread that explains the process and the variations.

 

[grapeman]

You can certainly use the search function to find a lot of information already posted. You can also ask a question and depending on the time of day etc, many times you can get an answer in minutes here.

 

[astebbi1]

Yea I'm finding the search function very useful.. But if you want an answer to a specific question fast posting something new will often get an immedeiate response.. Two marks of a great forum right there..

 

[Famineguy]

Starting day three and when i give it a stir (back and forth) I am still seeing a small amount of foaming at the edges of the wine surface (against the carboy edge). The wine level is a little below the carboy neck. The foaming is definitely much less than when I started. Could it be that I am adding some air when I am stirring?

 

[TouronVineyards]

If your creating a vortex effect when your stirring and degassing the wine, your introducing air back into it. I always get some bubbles out of it, no matter how long I degassing the wine

 

[Famineguy]

If your creating a vortex effect when your stirring and degassing the wine, your introducing air back into it. I always get some bubbles out of it, no matter how long I degassing the wine

Yes. That is what I have been thinking. I will give it a couple more stirring sessions today and then proceed. Thank you for the reply.

Cheers,
Brian

 

[robie]

Yes. That is what I have been thinking. I will give it a couple more stirring sessions today and then proceed. Thank you for the reply.

Cheers,
Brian

Remember that CO2 bubbles are like the tiny bubbles you see when you pour a coke. Even if you stir water hard enough, you will get bubbles, so look for those tiny coke bubbles.

You can also taste the wine and determine if you get a champagne type fizz on your tongue. That fizz is CO2. When the fizz is gone, you are done degassing.

 

[Famineguy]

Well. I gave it a few more stirs today and saw no further bubbles or foam at the edges. I also tasted it. . . No fizz taste. So, I went ahead and moved it to a cool location, then added the Kieselsol and Chitosan. Now all I have to do is wait. I will be off to the UK for a few weeks and when I return, it should be ready for filtering / bottling.

 

[robie]

Well. I gave it a few more stirs today and saw no further bubbles or foam at the edges. I also tasted it. . . No fizz taste. So, I went ahead and moved it to a cool location, then added the Kieselsol and Chitosan. Now all I have to do is wait. I will be off to the UK for a few weeks and when I return, it should be ready for filtering / bottling.

I know the instructions say you can bottle right away, but really, don't get into too big a hurry to bottle. The wine can still drop sediment for another month or two. If you don't want sediment in your bottles, I'd let it set for awhile. Then after a couple months, rack the wine off any sediment and bottle. Leave an air lock on the wine and be sure it is topped off during the whole time until bottled.

 

[Famineguy]

Thanks for the advice Robie. I am not in a rush and would rather make good wine with expectations of starting to use it next winter. So, you suggest that I should leave it for up to two months from now and bottle around early June?