Yepper!!! that's the ticket. PLUS ,,,,,, be sure your racking cane (the plastic tube that reaches to the bottom of the carboy) has a guard on it to prevent sucking up any sediment! How many bottles have you filled??? At the expense of a few corks, you may want to pour them back into the carboy and let the sediment settle out. Take your time with each step and you'll be rewardedThis may be a stupid question but by racking do you mean put the wine into a new carboy and throw away the setament at the bottom of the original carboy
Hi Mollie. That is in fact very true. The colder the wine, the more CO2 it can hold, the warmer the wine the less CO2 it can hold. If you warm the wine it will be forced to expel some of the gas that is absorbed in the liquid. So you may want the ambient temperature to be about 70 F if you are planning on degassing.Thanks for the reply! I read that if the wine is too cold it may take longer to clear. Is this true?