MM, Renaissance, Italian Pinot Grigio.
It was Day 19 (instructions estimated day 9-14) of secondary fermentation with SG at .996 for 3 days (It took a few extra days to drop those last couple of thousandths out). Must temp was around 77*. Even though I saw a few tiny bubbles coming up the side of the carboy, I decided to degas it. I splash racked it into the primary bucket. Added stabilizing and clearing agents and stirred with the drill mounted mixer. I continued stirring, off and on, for about a half an hour. It was still producing a significant amount of bubbles when I splash racked it back into a clean carboy and air-locked it. By the next morning it was remarkably clear and the remaining bubbles that were on top had disappeared.
I plan to bulk age this for a few months before bottling. If there is any gas remaining, will it dissipate over time or do I need to degas it again, maybe at the next racking?
Thanks.
It was Day 19 (instructions estimated day 9-14) of secondary fermentation with SG at .996 for 3 days (It took a few extra days to drop those last couple of thousandths out). Must temp was around 77*. Even though I saw a few tiny bubbles coming up the side of the carboy, I decided to degas it. I splash racked it into the primary bucket. Added stabilizing and clearing agents and stirred with the drill mounted mixer. I continued stirring, off and on, for about a half an hour. It was still producing a significant amount of bubbles when I splash racked it back into a clean carboy and air-locked it. By the next morning it was remarkably clear and the remaining bubbles that were on top had disappeared.
I plan to bulk age this for a few months before bottling. If there is any gas remaining, will it dissipate over time or do I need to degas it again, maybe at the next racking?
Thanks.