Hello. I'm new to the whole wine making thing. Have my first batch on the go - a Wine Works Chardonnay. Just getting to thinking about degassing. I've read quite a bit on this forum and elsewhere, and am a little confused. I'll be using a paddle to degas, and was wondering if having spent a day doing that, it would be reasonable to then transfer it into the plastic carboy that came with the kit, and leave it in there for a week or so before bottling to allow some more time to degas naturally? Not sure if I'm over - thinking all this. Any help/opinions would be good.
Degassing and plastic carboys.
- Thread starter Bon79
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If this is a 30 bottle kit you cannot shake it (as you can with a demijohn) to degas so your options are to use a paddle or degassing wand -
https://www.thehomebrewforum.co.uk/threads/how-to-degas-wine-with-a-home-made-degassing-wand.48971/
There is no point in transferring to a second FV unless the instructions tell you to do so for clearing if they don't give it a good stir with the paddle then add the stabiliser, finings etc as instructed, a degasing wand makes the job a lot quicker in fact one minute is all it takes.
If you don't want to make one you can buy them fairly cheaply online -
Clean Express - Degassing Tool | Home Brew Online (home-brew-online.com)
https://www.thehomebrewforum.co.uk/threads/how-to-degas-wine-with-a-home-made-degassing-wand.48971/
There is no point in transferring to a second FV unless the instructions tell you to do so for clearing if they don't give it a good stir with the paddle then add the stabiliser, finings etc as instructed, a degasing wand makes the job a lot quicker in fact one minute is all it takes.
If you don't want to make one you can buy them fairly cheaply online -
Clean Express - Degassing Tool | Home Brew Online (home-brew-online.com)
RoomWithABrew
Landlord.
Have seen people degas using a vacuvin if the carboy is solid. Other option is a small vacuum pump ( aquarium type ) using it backwards ie air in attach via the bung hole.
I use the pump method and it has worked well on the 2 kits done so far.
I use the pump method and it has worked well on the 2 kits done so far.
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Vacuum pump will work but a wand will do the job in a minute.
RoomWithABrew
Landlord.
I just wander off and leave it for a while unsupervised, no effort at all really. Plus haven't got a wand.
That is a good method lf you are in no rush, degassing speeds up the clearing process so is essential if you haven't time to wait.
I gave up actively degassing wine over a year ago and it's a lot lot easier and makes more sense for letting the wine clear as well, just give it a week longer than planned, the ambient minor temperature changes will help degas the wine too but any fluid left long enough will degas to equalise with ambient pressure over about a week.
I'm going a step further with my current wine kit as I'm fed up of the 'kit' taste in most of the wines made. So I'm not using the stabiliser (sorbate & sulphite) or finings. They aren't strictly necessary and I'll just let time do the work instead.
Anna
I'm going a step further with my current wine kit as I'm fed up of the 'kit' taste in most of the wines made. So I'm not using the stabiliser (sorbate & sulphite) or finings. They aren't strictly necessary and I'll just let time do the work instead.
Anna
johncrobinson
Landlord.
I quite agree DocAnna,
In my Fathers day winemaking was a hobby that required patience and lots of it.!!!
You cant beat bulk production.
Fellow forum member LisaMC has the right idea, In a few months from now she will be totally self-sufficient in wine.
I was a few years ago as well.
Failing bulk production,Modern Kits are good for getting something drinkable in a few weeks.
So that is one advantage kits do have.
But I do agree Kit wine is better if made according to the old ways.
For the simple reason in a wine the yeasts job does not end with fermentation,It also plays a part in maturation.
This is lost in 7 and 30 day kits.
In my Fathers day winemaking was a hobby that required patience and lots of it.!!!
You cant beat bulk production.
Fellow forum member LisaMC has the right idea, In a few months from now she will be totally self-sufficient in wine.
I was a few years ago as well.
Failing bulk production,Modern Kits are good for getting something drinkable in a few weeks.
So that is one advantage kits do have.
But I do agree Kit wine is better if made according to the old ways.
For the simple reason in a wine the yeasts job does not end with fermentation,It also plays a part in maturation.
This is lost in 7 and 30 day kits.
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