Ricky
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- Sep 8, 2012
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Thanks for replying TonyP....the room was maintained at mid 70`s...but shouldn`t i have seen some type of gas releasing?...foam say....i plan on bulk aging for at least 6 months...i hope to get a so2 tester in a couple months....how do i know if i degassed,and if i done it right?
First, let me apologize. I said SO2 several times and meant CO2. Hopefully I didn't confuse things much.
CO2 gas is a by product of fermentation and that was what you saw coming out of the airlock. The fact the airlock stops bubbling does not mean there's no more CO2 because CO2 can be trapped in the wine; that's why you degas. At warmer temperatures it's less likely the gas will be trapped. Also, when you degass at warmer temperatures it's easier for any trapped gas to be released.
One common way to test is to put some wine in a vial, cover the opening with your finger and shake. You should not see foaming. There will be a small pop when you release it, but nothing more. There's some videos you can see on this.
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Overall, though, if you degas with a drill for 10 minutes and nothing happens, you're probably fine.
Tony P.
Also, if you have a Vacu Vin, you can use it to pull remaining gas from the wine. This is what I use and I love it.........Lol....i undersood what you meant.....How the hell you degas with the vaca vin..... i use it to seal my open bottles....intresting
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