Brew UK Forum | Wine Making
Degassing Wine
Just adding a new topic that will be added to with future developments. Using a richie degasser (powered by battery drill) is not all that effective. Looking at modding a vacu vin pump with a bung somehow...
Responses
Posted 1 year ago by Moderator
I never even thought of degassing (obvious really), is it an easy thing to do?
Conditionin' - LEB Pale
Conditionin' - Thwaits Nutty Black
Plannin' - A user upper!
Posted 1 year ago by Member
For wine it is really important - nothing worse than frothy wine (it would not pour like chmapagne). It is easy to degass by shaking, but in 5 gallon vessel it don't 'arf hurt your back..
Posted 1 year ago by Admin
Degassing is hugely important in wine. Helps to clear it quicker and also makes the wines crisper. Stirring everyday is a real pain so anything to make it easier is a massive help.
Fermenting:
Conditioning:Pale with Styrians
Drinking:Cascade Pale Ale, Summer Lightning
Posted 1 year ago by Moderator
So I take it degassing is done after fermentation but with the yeast still in there? What about getting oxygen into the finished wine, would it not spoil it?
Conditionin' - LEB Pale
Conditionin' - Thwaits Nutty Black
Plannin' - A user upper!
Posted 1 year ago by Admin
Degassing it to get the Co2 out of the wine as the proteins stick to the Co2 and make it cloudy, they also make it fizzy. Oxygen is not a real problem. Not sure why to be honest.
Fermenting:
Conditioning:Pale with Styrians
Drinking:Cascade Pale Ale, Summer Lightning
Posted 1 year ago by Member
I agree with greg, the more Co2, the more difficult to clear.
I hear the vineyards use nitrogen to degass. My rule of thumb for wine is
1. Ferment - 7-10 days (wine kits, yet to try country wines)
2. Rack
3. Degass - 3-4 days
4. Add finings and allow to clear - 3-7 days
5. Rack again through a vin brite filter
6. Bottle
Sounds simple but that is pretty much it..
Posted 1 year ago by Member
Well, I have found a solution. Just purchased this today. The small black valve has a flexible rubber seal that creates an airtight seal just by pressing down on the white rubber bung. Success....
2 photos to explain
Posted 1 year ago by Member
Humm. How does your toy work? And where did you find it?
I've just given a 5 gallon jar a shake, and don't fancy trying it again!
Neil.
Posted 1 year ago by Member
Having put on a 5 gallon kit as a tester as a newbie to wine making, and having done a little research, having come across the word degassing and all it involves, would not attaching the vacuum cleaner to the top of the fermenter, have the desired result?
Fermenting: Elderberry wine & Vimto wine.
Conditioning: - Ginger Beer, Magnuum apple cider, Coopers Lager.
Drinking: - Coopers Lager,Coopers Draught Elderflower bubbly, Nettle wine,Wherry,
Posted 1 year ago by Member
Having recently bottled 4 gals I decided (very quickly) that I couldn't shake the dj anything like enough. As it had been clearing after the last racking for 3 months and was crystal clear, I decided to rack it onto crushed campden tabs and pot sorbate and then bottle. Once the bottles were filled I shook each one twice, releasing the gas each time. I realise however that this won't work for wine which has not had time to clear.
On another note, you shouldn't have to worry about oxygenation as using one campden tab per gal each time you rack will prevent this happening.
I have to have one of those jharper .. please tell us where you got it?
Thanks!
(with grateful thanks to the Fabulous Furry Freak Brothers and slightly adapted)
Posted 1 year ago by Member
they can be purchased from places like amazon just do a search for vacuum wine pump no more than £8
Posted 1 year ago by Member
Just a little after though, I would still recomend using de-gasser tool u buy from here
http://www.brewuk.co.uk/store/otherequipment/de-gassers/23litre-degasser.html
the vacum pump I use to draw up any remaining gas ....
Posted 1 year ago by Member
I've just bought the 23 ltr degasser from brewuk, seems simple enough...
From what I can tell it's a pretty big whisk that you stick on the end of a drill (like those screws for mixing mortar) to agitate the liquid, thus forcing the CO2 bubbles to stick together and bubble to the surface,
Haven't tried it yet (well in 6 days I'll be trying it out!) but seem's pretty easy!
Will post some results soon...
Fermenting: nothing... Yet...
Conditioning: Merlot, 30 bottles, Pinot Grigio, 30 bottles,
Planned: Ginger beer (from the BrewUk receipe)
CIDER! god know's how many bottles! (Apple tree went mad this year!)
Drinking: De Murviedro Syrah (Asda, not bad for £4 a bottle!)
Posted 10 months ago by Member
Just getting to the end of making a Magnums 30 bottle Rose kit. I feel if I had followed distructions, it may well have failed.
Primary ferment, great, but de gassing is important and kit instructions seem to be woefully lacking. 3 to 4 hr degassing should be 3 to 4 days even with paddles and pumps. Be patient. I'm still to scared to try the vacumn cleaner as a pump.
Fermenting: Elderberry wine & Vimto wine.
Conditioning: - Ginger Beer, Magnuum apple cider, Coopers Lager.
Drinking: - Coopers Lager,Coopers Draught Elderflower bubbly, Nettle wine,Wherry,
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