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Degassing Wine
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 by vigorous stirring and shaking? TIA John |
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