Thread: when to de-gas?
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Old 23-01-2006, 01:35 AM posted to rec.crafts.winemaking
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Default when to de-gas?

I've always been tempted to sulfite/clean/bake out at 500F some sand
and pour that into a carboy. Those many nucleation sites should cause
an immediate explosion of gas (which means really slow addition)... and
if it were clean sand there should be no impact in taste.

I saw something rather funny about mento's being used to release all
the gas from a diet pepsi. Interesting...

 

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