CO2
 

I'm still learning how to make wine from kits. I have a chianti in a carboy
with airlock that I started in October. Whenever I take a little sample it
tastes fizzy. I tried degassing by vigorously stirring the wine a few
months ago, but I suspect that I didn't have the patience or strength to do
it enough.

So recently I rigged up a little vacuum system using a Vacuvin device, some
tubing, bung, and carboy cap. I did that 3 nights ago. It took a bit of
time to master, but now I can apply a fairly good vacuum. Each time I
refresh the vacuum I get a large number of bubbles racing to the surface.
On the one hand I'm really happy because I think this is what I wanted. On
the other hand I'm wondering if this is right. Why is there so much CO2?
Can I be sure that it's CO2? Am I doing something wrong? How many more
days will it take to draw it all out?

Does anyone here have any experience using this degassing method? Is what
I'm seeing normal?

Thanks,
Dave

CO2
 

Dave,
It sounds like your on the right track. Keep degassing until there are no
more bubbles (co2). Most people stir their wine vigorously or use a Fizz-X
rod on a drill to do this. I have seen somewhere, a vacuum device like the
one you've made advertised somewhere on the net so it should work ok. Just
make sure you don't pull enough vacuum to implode a carboy!!
BTW, excess co2 is usually the result of lower fermentation/storage
temperatures (below 70F I believe). Your kit probably recommends a 65-70
fermentation temp after the first racking anyway everything you've done
sound normal.
Hope this helps.
Al

"Dave" > wrote in message
...
> I'm still learning how to make wine from kits. I have a chianti in a
carboy
> with airlock that I started in October. Whenever I take a little sample
it
> tastes fizzy. I tried degassing by vigorously stirring the wine a few
> months ago, but I suspect that I didn't have the patience or strength to
do
> it enough.
>
> So recently I rigged up a little vacuum system using a Vacuvin device,
some
> tubing, bung, and carboy cap. I did that 3 nights ago. It took a bit of
> time to master, but now I can apply a fairly good vacuum. Each time I
> refresh the vacuum I get a large number of bubbles racing to the surface.
> On the one hand I'm really happy because I think this is what I wanted.
On
> the other hand I'm wondering if this is right. Why is there so much CO2?
> Can I be sure that it's CO2? Am I doing something wrong? How many more
> days will it take to draw it all out?
>
> Does anyone here have any experience using this degassing method? Is what
> I'm seeing normal?
>
> Thanks,
> Dave
>
>

CO2
 

It is not unusual to have to degas several times over a few months if you
bother to degas. You might move it into a warmer part of the house first.
Cool wine will hold more CO2 than warm and is therefore harder to degas.
The vacuumed is questionable. I have never used that technique but some say
that you will loose a lot of volatile compounds that will effect the bouquet
and taste that way. Another trick is to use a bottle brush. Break the
plastic handle off so you can fit it in an electric drill, insert it in the
carboy and let it do the work. You may need to draw off some wine first so
it does not climb out of the carboy when you are doing this.

Ray

"Dave" > wrote in message
...
> I'm still learning how to make wine from kits. I have a chianti in a
carboy
> with airlock that I started in October. Whenever I take a little sample
it
> tastes fizzy. I tried degassing by vigorously stirring the wine a few
> months ago, but I suspect that I didn't have the patience or strength to
do
> it enough.
>
> So recently I rigged up a little vacuum system using a Vacuvin device,
some
> tubing, bung, and carboy cap. I did that 3 nights ago. It took a bit of
> time to master, but now I can apply a fairly good vacuum. Each time I
> refresh the vacuum I get a large number of bubbles racing to the surface.
> On the one hand I'm really happy because I think this is what I wanted.
On
> the other hand I'm wondering if this is right. Why is there so much CO2?
> Can I be sure that it's CO2? Am I doing something wrong? How many more
> days will it take to draw it all out?
>
> Does anyone here have any experience using this degassing method? Is what
> I'm seeing normal?
>
> Thanks,
> Dave
>
>