when to degass

[vinoman1]

I'm kinda new at this wine making thing , started back in sept. I got 5 gal white zin (kit) 5 gal catabwa (juice), 10 gal apple (fruit) 3 gal of cider and 2.5 gal of welches (frozen) . My question is when is the right to degass, I read up alot on it on how to but really nothing on when to do it....Thanks....................Vino man

 

[grapeman]

Degas the kit when the instructions tell you to, usually before or at fining. The juice wines I degas whenever I rack again after the SG is stable indicating fermenting is done. I don't degas before bottling as that would stir what few lees remained after the last racking. I believe it's better to overstir(to a point) rather than understirring. Make sure you remove a couple quarts before degassing especially if you use a power drill or you will get an eruption.

 

[redderthebetter]

Ditto what the apple mane said. If it is a scratch made wine, I wait till the second racking after I get to final SG then go to it with my drill or if it is just a gallon, I shake it, rest it and shake some more.


From the looks of your projects, it appears you are off to a running start. The more wine you make at once, the better chances are you will be able to get some age on some of them.


Good luck

 

[smurfe]

Stabilize the wine then degass. Then you can let it clear, rack as many times as needed then bulk age or bottle.


Smurfe

Edited by: smurfe

 

[peterCooper]

And....WELCOME TO THE FORUM