Very sophisticated! haha!!! I've always degassed with a drill attachment a few times a week. I think your method is spot on!yep and you own it already. Assuming you have a tall test vessel for putting your hydrometer and a sample in. Fill that up about half-way. Cover the top with your hand. Give it a heck of a good shake or four. When you remove your hand listen for a pop and also look at the top of the sample for lots of bubbles, you almost always get some. No pop, you are probably degassed enough, pop, wait a month and try again.
Father Time and Mother Nature—The tool I use to degas : Time.
And time also lets your wine bulk age.
With wine, time is your friend. Best to use what time you have to your advantage. Fine wine making takes time.
Agree. I don’t ever check for co2 or manually degas normally, but I did for kits. It’s just something I take notice of whenever putting the wine under vacuum or shaking up young samples for ph. I make 99% red wine so it’s been a non issue.@Ajmassa Agreed, I get a small pop, almost no matter what, but when there is much CO2 in there, the bubbles look different and the pop isn't as noticable. Really, I don't ever check that way, once it is racked the normal 4 or 5 times with appropriate time between and using the vacuum system of the allinonewinepump, I know I'm not going to have any issues, so I just go with it. But I used to use the test, back before the pump
I have just started out making wine from grapes: a rosé wine and two white wines. All three wines are in the SS tanks and past their primary fermentation phase.I think your Rosé wines at 7-8 months should be just fine. Maybe it's just me (or maybe a delusion), but kit wines always seem to hold on to more CO2 than wines from grapes. I have no explanation why that might be, but it seems that way.
It is hard to say for sure, but probably the time will remove most of it. Some wines seem to hold on to the CO2 more than others.I have just started out making wine from grapes: a rosé wine and two white wines. All three wines are in the SS tanks and past their primary fermentation phase.
I have just bought some juice concentrate to make red wine (from the concentrate). It is an experiment as I have no idea of the quality of the wine that can come out of it. Is degassing an issue that I would now have to take into account? or can I just age the red wine (from juice concentrate) a bit longer (6 months?) which would get rid of most CO2 naturally by time as is happening (I hope) with the rosé and white wines I am making?
I have another pump than the All-in-One pump (thanks to reading this forum that I recognized that AIO must be that pump). So why do you keep your thumb over the the pipe and run the pump? What are you trying to do?Generally my process is to use the AIO for degassing. I do strictly wine kits. Once fermentation is done, when I transfer off the lees to start clearing, I will take the transfer tube off, hold my thumb over the pipe and run the pump until I see bubbles start to rise. I do that for the next couple of rackings and can pretty much tell if there is CO2 by the bubble behavior. Of course from that point on I keep it topped up.
What brand and size are your tanks? I like them.I have another pump than the All-in-One pump (thanks to reading this forum that I recognized that AIO must be that pump). So why do you keep your thumb over the the pipe and run the pump? What are you trying to do?
I can imagine that by racking the wine from one tank to another I might loose quite a bit of CO2?
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