de gassing
- Thread starter jam
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In my experience, yes deffo, for 2 reasons...
1. it helps it clear (the sediment stays suspended in the gas a bit otherwise
2. You don't end up with a trace of fizz when you come to drink it. My early attempts were a bit like this when I didn't degass enough, and the bottles opened with a slight pffft
pretty easy to degass tho
1. it helps it clear (the sediment stays suspended in the gas a bit otherwise
2. You don't end up with a trace of fizz when you come to drink it. My early attempts were a bit like this when I didn't degass enough, and the bottles opened with a slight pffft
pretty easy to degass tho
I agree with Roddy, I have never tried gassy wine but know not degassing will slow clearing.
Once before adding stabiliser and finings.
mattwilliams
Junior Member
Suspended carbon affects the acid in your wine. If you don't degas the acid is a bit more pronounced which doesn't work well with red wines. Suspended CO2 used to be commonly referred to as "carbonic acid".
It also makes clearing a lot slower as i found out when i first started out and used to shake the DJ to degas.
If you are planning on making wine often make one of these (also great for mixing the sugar and water in the DJ when starting your wine) - http://www.thehomebrewforum.co.uk/showthread.php?t=48971
If you are planning on making wine often make one of these (also great for mixing the sugar and water in the DJ when starting your wine) - http://www.thehomebrewforum.co.uk/showthread.php?t=48971
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