. 3) a wine who of some sort, or very vigorous stirring.
First a definition, degassing is the removal of the CO2 produced during fermentation that is in the solution that is now your wine. If you do not remove it, your wine will taste fizzy, similar to a nearly flat soda. But, there are (at least) three ways to remove it. 1) Time, it will come out given enough time, most commercial wineries do it this way, the amount of time is somewhere between 1 year and 2 years. 2) Rack using vacuum, some folks rack, then rack again or rack, shake the carboy halfway, I just rack using my allinonewinepump and after the normal for our five rackings, the CO2 is all gone. Neither of those first two ways introduce much oxygen. 3) a wine who of some sort, or very vigorous stirring. This is what wine kit instructions allude to, it can introduce excessive oxygen, but it can allow you to bottle your wine in the 4-6 weeks that kits indicate.
And welcome back to this wonderful hobby we all share.
Yep and I corrected it.I am sure Craig meant "wine whip."
And, I agree, welcome back to winemaking. It is nice to know that you are very generous!
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