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.



On 2007-12-30 11:58:23 -0800, "me" said:


"Andiez" wrote in message
news:V7Pdj.1704$Xe5.125@trndny09...
Anyone have creative methods for degassing. I have 6 gallons of raspberry
that is finished except for a lot of dissolved CO2. I have been stirring
but it still has CO2.

Andie


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