Degassing a country wine

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hill1649

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I've been making Country wines for years, mainly from dried fruit and flowers. In all the recipes I've seen and used I've never heard of having to degas my wine! Most of my wine is kept in demijohns fitted with airlocks for at least 2 years (racked as and when necessary). So, should I be degassing? Does it really make a difference? Occasionally I get a 'sparkling' wine but have never found this a problem in terms of taste - just need to use Champagne corks! I've always put this down to a secondary fermentation - but perhaps it's my failure to degas!! I'd welcome any views or suggestions.
 
Degassing is just a method to get the yeast and other trub to fall out of suspension quicker that's all.

You are correct in that it was not practiced in the "Old" days.
It comes mainly from wine kit methods of getting clear drinkable wine within a few weeks from start to finish.

No harm will be done by degassing,So try it if you want on your NEW wines.
After 2ys wine should be clear anyways
 
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