I'm taking 8 weeks to make a 4 week white wine kit. I'm in the process
of degassing over the next few days.I periodically check to see if the
Co2 is fine by inserting a lit match into the neck of the carboy.
Assuming the flame is extinguished immediately upon entering, is it
safe to assume the surface of the wine is well protected from oxygen? I
plan to bottle in 7-9 days.........andy j.

Andy -
If you are going to bottle in the next week or two, you don't need
to worry about protecting the wine from oxygen. This, however, has
nothing to do with whether the wine is "de-gassed." Kits in particular
seem to be at risk of retaining CO2 unless you specifically de-gas the
wine. You want to keep the wine at close to room temp. (say, 70 to
75F) for a week or two, and stir vigorously until you no longer get
significant bubbling (CO2 release). If you don't reach that point in 7
to 9 days, keep working at it until the CO2 is out, before you bottle.


Doug

Right now I'm in the process of stirring vigorously to remove gas so I
can fine. The Temp. however is probably 55Deg F. ...Shall I move to a
warmer location? I was thinking a cooler room would help in clearing.
.....andy j.

wrote:
> Right now I'm in the process of stirring vigorously to remove gas so I
> can fine. The Temp. however is probably 55Deg F. ...Shall I move to a
> warmer location? I was thinking a cooler room would help in clearing.
> ....andy j.

There is more gas kept in the wine if the temps are colder and also
it's more difficult to get rid of it, so moving sounds like a good
idea. Once the wine is degassed, you can move it back to colder temps.
The wine will clear better anw if it's degassed before.

Pp