WineXpert degassing

[oldwino54]

Any opinions on degassing again during the stabilizing and clearing stage?

 

[Putterrr]

Is that not when the degassing is done? At least for kits

cheers

 

[richmke]

WE kits have you degass when you add the stabilizers and fining agents. I believe the rationale is the micro gas bubbles prevent the sediment from settling (gas bubbles suspend the sediment).

If you are going to bulk age for a year, some people skip the fining agents and/or degassing, allowing the wine to do it naturally over time.

If you are going to bottle soon, then you need to use fining agents to clarify the wine prior to bottling, and you need to degass so the fining agents can work.

 

[oldwino54]

I have degassed, my question is any benefit in doing it again??

 

[bkisel]

I have degassed, my question is any benefit in doing it again??

You'd have more confidence that you got all or most of the gas out is about all I can think of.

 

[ShepherdQ]

Oldwino, the short answer is no. If you degas vigorously, no matter which method you use, after about 15 mins you're just adding oxygen to the wine. And, as mentioned above, bulk aging allows residual CO2 to leave the wine.

 

[oldwino54]

thanks. We bulk aged before with great results. We got it ready to bottle and just let it sit for 1 year. That was tough!! Turned out a great merlot. This wine in question is a skin kit shiraz,WE.