JoeCal1952
Junior Member
- Joined
- Apr 10, 2015
- Messages
- 141
- Reaction score
- 6
OK - I am back with more questions. I used to make wine with the FastFerment vessel, and I used to make it in my upstairs room where it is 75 degrees.
I was a bit disappointed in the vessel and switched over to bucket/carboy, and also moved my wine making down to the basement where it is 70 degrees in the summer, but dropped to 66 a few weeks ago.
1st mistake I made was trying to degas in the carboy and ended up with an overflow of foam. Didn't lose much wine but it was a mess. The reason why I degassed in the carboy was due to the instructions saying you need to degas and bring all the sediment back into the wine for proper clearing etc.
So, after making that batch of wine I started another batch, and I decided to transfer the wine from the carboy to the FastFerment before degassing, because in that vessel you can degas and never have overflow. I use an electric drill and wand to degas. I left the wine in the FastFerment for a month and then I was going to bottle but still it had that fizzy taste to it upon sampling it. So, is it the low temperature that is causing the wine to NOT degas properly? I never had this issue at 75 degrees. I know a lot of you don't even degas, but that process I no nothing about. What do you do? Go from bucket to carboy and then back to bucket to get the wine off the lees, then back to carboy to age? Please help. Other than this degassing issue my wines are delicious and the slight fizz goes away when you decanter before drinking. I have patience, so please tell me the RIGHT way to age/degas. Thanks!
I was a bit disappointed in the vessel and switched over to bucket/carboy, and also moved my wine making down to the basement where it is 70 degrees in the summer, but dropped to 66 a few weeks ago.
1st mistake I made was trying to degas in the carboy and ended up with an overflow of foam. Didn't lose much wine but it was a mess. The reason why I degassed in the carboy was due to the instructions saying you need to degas and bring all the sediment back into the wine for proper clearing etc.
So, after making that batch of wine I started another batch, and I decided to transfer the wine from the carboy to the FastFerment before degassing, because in that vessel you can degas and never have overflow. I use an electric drill and wand to degas. I left the wine in the FastFerment for a month and then I was going to bottle but still it had that fizzy taste to it upon sampling it. So, is it the low temperature that is causing the wine to NOT degas properly? I never had this issue at 75 degrees. I know a lot of you don't even degas, but that process I no nothing about. What do you do? Go from bucket to carboy and then back to bucket to get the wine off the lees, then back to carboy to age? Please help. Other than this degassing issue my wines are delicious and the slight fizz goes away when you decanter before drinking. I have patience, so please tell me the RIGHT way to age/degas. Thanks!