My very first wine, an apple and red grape is coming close to finishing the fermentation. So I'm looking at what to do next. I've seen a few toob vids that suggest degassing the wine before bottling. Is this absolutely necessary as it looks like a right royal pain the the gonads!
Degassing.. confussed
- Thread starter Portreath
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If you don't de-gas it there is still CO2 absorbed in the wine it will be fizzy and may cause bottle bombs as wine bottles are not meant to take any pressure unless you use sparkling/champagne bottles
To add to Barons comments you will also find it will take ages to clear as the tiny CO2 bubbles hold the sediment.
Is it a Demijohn or a 23 litre FV?
Is it a Demijohn or a 23 litre FV?
The basic method is to cover the neck with a clean hand shake the DJ for a couple of seconds and release the CO2 repeat a few times and it should be done but some instructions tell you to do it several times over the next couple of days.
The easy method is make or buy a degassing wand - https://www.thehomebrewforum.co.uk/threads/degassing-wine-the-quick-and-easy-way.48971/
The easy method is make or buy a degassing wand - https://www.thehomebrewforum.co.uk/threads/degassing-wine-the-quick-and-easy-way.48971/
I've just got around to racking off my for apple and grape wine, it's been in the DJ now for nearly 5 weeks. I've started to degas with the hand and shake method and all seems to be going OK. @Chippy_Tea you mentioned that the fermentation should have only taken 7-10 days ish, If my next wine takes longer should I stop it with 1/2 a campden tab? Or should I add half now just in case?
I have just watch part 2 of the wow video you posted and I think that's what the guy did.
I have just watch part 2 of the wow video you posted and I think that's what the guy did.
Campden tabs are not used to stop a fermentation they are used to preserve the wine (see below) fermentation stopper (wine stabiliser) also doesn't stop a fermentation it stops the yeast multiplying but the existing yeast will carry on eating the sugar so you risk bottle bombs later, if you don't have one get yourself a hydrometer as this is the only way you will now when its finished (.995 - .990).
If you watch the second video from 6:14 he racks onto a crushed campden tablet in the clean DJ this is not to kill the yeast this is to stop the wine spoiling later when bottled.
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Ah, I see. Thanks for clearing that up (sorry about the pun) just added a campden tab and continuing to degas before adding the fining. I've topped it up the DJ to the leave about and inch or two head space. Just has a taste, and I'm not sure what to make of it, it's quite fruity, but it's very dry that's for sure. Would leaving it on the yeast cake for so long make it very dry?
Edit: Just taken a reading and now have . 997
Edit: Just taken a reading and now have . 997
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No its not the dead yeast that is the problem, the longer you let it ferment the drier it gets, i used to let mine go to .990 then back sweeten using sugar but i got used to the taste of the non back sweetened wine after a few weeks and then stopped back sweetening as its a bit of a pita especially if fermentation starts again in the bottles, some members use not fermentable sweetener but they can give off flavours if you don't get the right ones.
Keep us posted.
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