I understand that some people do use vacume but I have not so I am not
speaking from experience. I have read that the vacume would draw off some
of the volitiles that give the wine its aroma. That was enough to stop me.
Vacuming is a shortcut and short cuts usually have negatives.

Actually, I generally do not degas but let time remove the CO2, and it will.
The few exceptions to this are wines that have short lives like many white
kit wines and some juice wines. I have found that Welch's Niagara
concentrate makes an excellent fruity wine but it goes over the hill in 9
months. I sure do not want to wait 6 months for it to degas by itself.

Ray

"JR" > wrote in message
news
> Anyone tried using a vacuum pump for degassing instead? Just a thought....
>
> > wrote in message
> ...
>> Up to now to de-gas the wine, I have been using the handle of a stirring
>> spoon to stir the wine hard enough to create foaming on the surface. I
>> saw that you can purchase some stirring device that can be attached to an
>> electric drill.
>> I wonder if its worth it to spent $20.00 for this device. May someone
>> has some idea how to make one.
>>
>>
>>
>
>
>