Hey,

First timer making a kit wine (Merlot) and struggling to comprehend the
minimalist instructions.

Currently at the degassing stage (Day 21, SG 0.996). From doing a
little research I have read that this is really only applicable for kit
wines to make them ready faster, and that the wine would degas on its
own given the time. Being newbies, we don't have the patience to wait a
couple of months and so we are proceeding to degas.

My questions a
* what amount of degassing is appropriate?
* what are the signs that enough CO2 has been removed?

We don't have any fancy stirring doowhackeys (vacuum pumps and the like)
and are just stirring it using a long spoon. The plan was to stir the
wine about 5 times over 2 days for about 2-3 minutes at a time.

Thanks,
Adam

"Adam Johnson" > wrote in message
...
> Hey,
>
> First timer making a kit wine (Merlot) and struggling to comprehend the
> minimalist instructions.
>
> Currently at the degassing stage (Day 21, SG 0.996). From doing a
> little research I have read that this is really only applicable for kit
> wines to make them ready faster, and that the wine would degas on its
> own given the time. Being newbies, we don't have the patience to wait a
> couple of months and so we are proceeding to degas.
>
> My questions a
> * what amount of degassing is appropriate?
> * what are the signs that enough CO2 has been removed?
>
> We don't have any fancy stirring doowhackeys (vacuum pumps and the like)
> and are just stirring it using a long spoon. The plan was to stir the
> wine about 5 times over 2 days for about 2-3 minutes at a time.

You need to stir it more vigorously than that to have much impact on the
dissolved CO2. Go buy a long bottle brush (~18"x3" diameter), cut off the
loop handle and chuck it in a drill. Stick the brush into the carboy and
spin the drill. That'll be much more effective than stirring with a spoon.

If you're serious about winemaking, you need to invest in some equipment.
It doesn't need to be fancy or expensive, but there are a few things you
simply need to have.

Tom S

Just a word of warning, it's best to remove some wine before doing the brush
thing or it will foam up as it degasses and you'll have a big mess on your
hands! (Hmmm, I wonder how I know this?)
Louise)
"Tom S" > wrote in message
. com...
>
> "Adam Johnson" > wrote in message
> ...
> > Hey,
> >
> > First timer making a kit wine (Merlot) and struggling to comprehend the
> > minimalist instructions.
> >
> > Currently at the degassing stage (Day 21, SG 0.996). From doing a
> > little research I have read that this is really only applicable for kit
> > wines to make them ready faster, and that the wine would degas on its
> > own given the time. Being newbies, we don't have the patience to wait a
> > couple of months and so we are proceeding to degas.
> >
> > My questions a
> > * what amount of degassing is appropriate?
> > * what are the signs that enough CO2 has been removed?
> >
> > We don't have any fancy stirring doowhackeys (vacuum pumps and the like)
> > and are just stirring it using a long spoon. The plan was to stir the
> > wine about 5 times over 2 days for about 2-3 minutes at a time.
>
> You need to stir it more vigorously than that to have much impact on the
> dissolved CO2. Go buy a long bottle brush (~18"x3" diameter), cut off the
> loop handle and chuck it in a drill. Stick the brush into the carboy and
> spin the drill. That'll be much more effective than stirring with a
spoon.
>
> If you're serious about winemaking, you need to invest in some equipment.
> It doesn't need to be fancy or expensive, but there are a few things you
> simply need to have.
>
> Tom S
>
>

Hmmm...Interesting.

Should we worry about oxidation of the wine from degassing and does
degassing always need to be done? How long should I spin the brush around
when attached to a drill or what should I be watching for?

I'm always a little paranoid about exposing the wine to too much air, but I
have no idea how much air it takes to ruin a wine.

Brandon

Brandon, degassing never "needs" to be done. Degassing only
accelerates the removal of CO2 and allows you to have a drinkable wine
sooner. This procedure does not seem to pose an oxidation risk.
There's a lot of CO2 there to protect the wine. If you are using a
drill, don't become overly enthusiastic. Excess foam can sneak up on
you and you won't be able stop the overflow. The Fizz-X wine
agitating rod is easier to work with than a brush - a luxury, not a
necessity.

Yes Weez, I too have experienced that wonderous wine volcano. I
explain to folks that it's a special treatment reserved for only the
finest of wines.