I know - this has been discussed numerous other times. But I'm too lazy, and
too inept with my newsgroup tools, to search archives.

Two questions; 1. how many here feel that degassing is necessary for bulk
aged red wine - versus letting time take remaining CO2 out. 2. What methods
do y'all use for degassing? I really like Jack Keller's suggestion of a
flattend plastic rod in a drill; but interested in other techniques.

I'm still stirring - or simply letting time take care of it. But have some
'05 Merlot that I'd like to bottle earlier than I would usually bottle red
wines.

I used to always degas (by stirring) but when I stopped I noticed no
difference. Never had gas in my bottled wine. But, I tend to bulk age
for fairly long periods before bottling.

My wine has never been gassy for too long, weeks maybe, and I've never
stirred. I would imagine the gas would have come out of your 05 by
now.



Ric wrote:
> I know - this has been discussed numerous other times. But I'm too lazy, and
> too inept with my newsgroup tools, to search archives.
>
> Two questions; 1. how many here feel that degassing is necessary for bulk
> aged red wine - versus letting time take remaining CO2 out. 2. What methods
> do y'all use for degassing? I really like Jack Keller's suggestion of a
> flattend plastic rod in a drill; but interested in other techniques.
>
> I'm still stirring - or simply letting time take care of it. But have some
> '05 Merlot that I'd like to bottle earlier than I would usually bottle red
> wines.