Brendan O'Donohue
Junior
- Joined
- Dec 28, 2017
- Messages
- 29
- Reaction score
- 4
Hi everyone,
I find the degassing to be the most tiresome stage, but I also worry about infecting a batch while whipping it around.
My question is how vulnerable to infection is the wine at this stage having fully finished fermentation and stabilization?
I have had the lid off several times over the past few days to whip it with the degasser on the end of my drill and there's still a huge amount of CO2 coming out but it makes me wonder about this constant interfering with the lid off.. how likely is it that contamination would enter through falling particles and things like that?
Cheers
Bren
I find the degassing to be the most tiresome stage, but I also worry about infecting a batch while whipping it around.
My question is how vulnerable to infection is the wine at this stage having fully finished fermentation and stabilization?
I have had the lid off several times over the past few days to whip it with the degasser on the end of my drill and there's still a huge amount of CO2 coming out but it makes me wonder about this constant interfering with the lid off.. how likely is it that contamination would enter through falling particles and things like that?
Cheers
Bren