jamesngalveston
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it would help you a lot if you followed some recipes. you may get the hang of it.
TheWineGuy said:ok great i wasn't very sure about the importance of degassing Ive seen drills with modified plastic coat hangers on them to use to degas (save some money) but how do i know when degassing is done? should there be no more foam because ive seen some you tube videos but everyone on there seems like their are lost or act like they always know what their talking about.
update* ok i just read an article http://homebrew.stackexchange.com/questions/2038/how-can-i-tell-when-wine-has-finished-degassing
it seems straight forward until their are no more bubbles racing to the top and it looks like its going to take a series of days around a week degassing 6 times a day fine with me OK but what about if I'm only making a gallon at a time don't want to sound crazy but SAME THING?
so if you guys see me all over these forums please excuse me as i just want to learn .
So for 1 gallon batches just the preferd amount prior to adding yeast ex sugar , nutrient , wait 12 hrs then add pectin enzime then wait 12 hrs then add yeast then let sit for 10 days ect..
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