Degassing Wine

Sure - let it bulk age under airlock. The CO2 will decrease to levels that won't result in your wine being fizzy. I don't see a need to specifically 'degas', unless one is trying to get wine in the bottle as fast as possible. Of course, that's the game with kits and explains why their instructions specify the procedure.

Cal

Ditto. I've never degassed any of my wines or meads. I just let them bulk age for a few months or more.

Greg

Ditto that. I made the mistake once of bottling too early and had some fizz in my wine. Since then, I've simply been more patient and let time do it's work.

I have never had success with that vacuum pulling but I would not worry about the carboy imploding. It's only 15 pounds of additional external pressure. There is a you tube post where they added boiling stones and it became much more effective. Anything with a little roughness would work if you want to try that. I pulled 25 inches of mercury on mine but didn't add anything as a nucleation site, that was probably the problem with my 'experiment'...

Joe

Joe-

Do you have a link on that? I'd like to see that.

Liam

Here you go:

Joe

Thanks again Joe.

That's pretty slick. I've been using a rotary drill w/ degassing extension; seems to work ok.

Liam