Homemade degasser

[Brengirl]

I keep hearing about degassing wine. Shaken or stirred comes to mind. Today I had a go at making my own whisk with a coathanger. It produced so much froth the wine resembled a milkshake. Thinks..do I have to keep doing this on a daily basis until it is as flat as a pancake or go for happy medium?

[shirlthegirl43]

Froth it up, let it die down and repeat till there is little froth or it dies off really quickly. Takes about 10 mins in all.

[Brengirl]

Cheers Shirl

[Two_Sheds]

I don't bother degassing, nothing's exploded yet

(saying that... I do have a couple of DJs that have fermented to dryness but are really fizzy, so I'll be giving those a stir tomorrow - thanks Shirl)

[shirlthegirl43]

I don't bother degassing, nothing's exploded yet

(saying that... I do have a couple of DJs that have fermented to dryness but are really fizzy, so I'll be giving those a stir tomorrow - thanks Shirl)

Degassing isn't to stop it exploding T_S, it is to get the CO2 out of it and make it taste nicer.

[Two_Sheds]

Ah.
Oh.
So if the wine is fizzy... how do I get it unfizzy?

[shirlthegirl43]

Ah.
Oh.
So if the wine is fizzy... how do I get it unfizzy?

Degass it Either stir or shake until it stops frothing up. If it is already bottled, just put your hand over the neck of the bottle and shake, you will feel the gas build up like when you shake lemonade. Allow the gas out and keep shaking until it stops frothing up.

[Hilary B]

Not sure why you would want to get the CO2 out if the wine was clear enough to bottle. People pay silly money for wine WITH CO2, they call it 'sparkling'....
On the whole most of the gas seems to escape when syphoning into bottles, we just let it stand for a couple of minutes before putting the corks in.Even a racking, if the fermenting has really finished, should dislodge quite a lot of gas, if there is any.

[Flummery]

I don't either. Once it's fully fermented out, I pour it from onr demi to another and it doesn't ususlly produce much froth. If it does, I'd wonder if it wasn't fermented out. However, I make dry wines!

[shirlthegirl43]

I make dry wines too. sometimes though the wine can taste sharp or 'off' before degassing. I tend not to worry too much about degassing before bottling and tasting unless the wine is not clearing due to the gas holding lees in suspension.