Disclaimer - I have never made a kit wine, and don't know their
nuances. But for my red wines, I don't stir / degas. I let time do
it's work. I bulk age for a fairly long time - reds are almost never
bottled before 20 months from crush - many longer. But my whites
always need degassing. Even if I think the wine is completely stable
and I bottle without degassing, I'll get a slight spritz in the wine.
Not good.



In article
k.net>"JB"
> wrote:
> I'm in the middle of making my first two batches of wine using a
> couple of Ken Ridge kits - Piesporter & Australian Shiraz. The
> instructions call for adding Potassium Metabisulphite to remove
> residual carbon dioxide gas. It also mentions "shaking & stirring the
> carboy". My question: is the Potassium Metabisulphite really
> necessary or could the carbon dioxide be removed byvigorous stirring
> and shaking?

> TIA

> John




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