Ok. After bottling my crazyfruit wine, and realizing it had gas still, I poured it back into the carboy and degassed... again.
To do this, I purchased a vacuum pump similar to the Mightyvac (only cheaper). Now I have an Apple Chardonay that I am oaking with oak spirals right now. I racked it into a six gallon carboy and decided it was about time to start degassing it with my new MightyVac.
So I hooked up the hand vacuum pump and pull the HG Inches to about 22. I can see bubbles coming up to the top as one would expect. Note, the wine is about 50* (warmimg up slowly from a cold stabilization). I look inside to see almost all of the bubbles coming from the oak spirals!
Now why would the majority of bubbles be coming from the oak spirals at the bottom of the carboy specifically?
Everytime I pull the pressure back up the bubbles come from the oak. Also, the oak has been in there for about two months, sitting on the bottom of the carboy. Very saturated with liquid by now.
Do you think the oak makes the carbonation/gas come out of suspention easier? There's no way the wood could still have that much air in it after degassing for this many days.
I am about to put my wine in a blender to get rid of the gas
To do this, I purchased a vacuum pump similar to the Mightyvac (only cheaper). Now I have an Apple Chardonay that I am oaking with oak spirals right now. I racked it into a six gallon carboy and decided it was about time to start degassing it with my new MightyVac.
So I hooked up the hand vacuum pump and pull the HG Inches to about 22. I can see bubbles coming up to the top as one would expect. Note, the wine is about 50* (warmimg up slowly from a cold stabilization). I look inside to see almost all of the bubbles coming from the oak spirals!
Now why would the majority of bubbles be coming from the oak spirals at the bottom of the carboy specifically?
Everytime I pull the pressure back up the bubbles come from the oak. Also, the oak has been in there for about two months, sitting on the bottom of the carboy. Very saturated with liquid by now.
Do you think the oak makes the carbonation/gas come out of suspention easier? There's no way the wood could still have that much air in it after degassing for this many days.
I am about to put my wine in a blender to get rid of the gas