Just a guy
- Oct 25, 2016
- Reaction score
* Transferring at a low vacuum as 5 inches Hg will degas the wine. Much of the magic in this is that fresh surface area is exposed so that gas is continuously pulled off, , this also is the magic of using a wine whip at ambient pressure.anyone able to confirm following statements?
1. Vacuum pumps for transferring & bottling wine will degas as a byproduct of intended use- allowing a product to claim it degasses wine.
2. If you DO decide to pull a vacuum solely to remove co2- running the pump continuously is NOT advised.
3. There is little to no risk of imploding carboys/lifelong PTSD when properly using an AIO or similar pumps.
Never heard that before. I think it’s less about the vacuum and more about co2 removal and o2 exposure when it comes to degassing.Quoting myself:
"It is well documented that low fermentation temperature, due to less vigorous fermentation, preserve wine flavor as less volatile compounds is lost. Applying vacuum seems less attractive to me for the very same reason, any thoughts on that?"