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degassing

I know - this has been discussed numerous other times. But I'm too lazy, and too inept with my newsgroup tools, to search archives.

Two questions; 1. how many here feel that degassing is necessary for bulk aged red wine - versus letting time take remaining CO2 out. 2. What methods do y'all use for degassing? I really like Jack Keller's suggestion of a flattend plastic rod in a drill; but interested in other techniques.

I'm still stirring - or simply letting time take care of it. But have some '05 Merlot that I'd like to bottle earlier than I would usually bottle red wines.

Reply to
Ric
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I used to always degas (by stirring) but when I stopped I noticed no difference. Never had gas in my bottled wine. But, I tend to bulk age for fairly long periods before bottling.

Reply to
miker

My wine has never been gassy for too long, weeks maybe, and I've never stirred. I would imagine the gas would have come out of your 05 by now.

Ric wrote:

Reply to
marcortins

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