The Whip

[Joe Callow]

I'm using the whip for degassing. I know the easy answer is to use it till the gas taste is out. Curious if there's a rule of thumb for the amount of whipping to do, or is it a several time job.

 

[Wade E]

It is a several time job which really depends on the wine as each wine can produce more C02 then another. Degassing at 75-78* is best also.