hill1649
Active Member
- Joined
- May 29, 2010
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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.