Think I did an oops

[maestro81]

Sooo...After taking all my measurements, it was time to degass and add my chitosan and kiesol (sorry about spelling).

After what must have been a few decades, i was done stirring my wine by hand. Yes, very old fashioned. But even still, I wasn't 100% sure if it was enough. But I still added my clarifing agents.

I noticed that I could still get an impressive amount of gas release if I stirred it earlier today but I've already put in the additives.

My question is this:
Would I damage the wine or any part of the process if I tried to degass some more?

Thanks a bunch everyone!

 

[Julie]

I would just let it sit for now. Most wines will degass themselves thru aging.

 

[richmke]

No worries. It will eventually work.

 

[JohnT]

I agree with Julie. It would be far better to bulk age than to degas at this point.

Most wine is remarkably resilient and a little more degassing will probably do no real harm to your wine, however, you should avoid exposing your wine to oxygen if you can help it.

Time.. The winemaker's best ingredient!