Degassing

mancer62 · Dec 2, 2024

I made a winexpert classic malbec kit and I'm wondering if its ok to progress or not. (there's no airlock activety)
I made it 17 days ago.....(the kit advises doing the next stage degassing etc after 14).
I have two hydrometers who give different readings.The OG readings were 1.088 & 1.090. and today the readings are 1.002 & 1.004.
I dont know if this has anything to do with it but the weather has been cold recently and I have had my FV wrapped inside a padded rainjacket under the kitchen table to help with the temp.
Do these gravity readings still seem a bit on the high side....I thought myself it be below 1.000.....also although the kit instructions say 14 days would it really make any difference if the next stage was delayed a bit?
While I am at it can I also ask about degassing I have seen a few videos on you tube etc but all seem to have different opinions.
What is the best way to degass wine?
I have a traditional plastic spoon and I also have a power drill and a plastic coat hanger that's been cut to form a wand.
I've seen things.like 2 minutes to an hour.
Also I've seen doing it once to doing it multiple times each day for several days.
Can I please ask which way is best.
Tyvm

Gyro · Dec 2, 2024

I would leave it a few days and retake the hydrometer readings. It could be that the fermentation has slowed but not finished yet. Cooler temperatures will affect the rate of fermentation. Check the kit instructions to see what the finishing gravity should be (the instructions for my Reserve kit says <0.996). When the reading is in that ballpark, check again after 48 hours; if it's the same you should be OK to progress.

There shouldn't be any harm in leaving it longer - most instructions are a best case scenario thing, there can be variations in timing.

As for degassing, my kit instructions say 10 minutes vigorous stirring, changing the direction intermittently for manual, or 2-4 mins with a medium drill speed changing direction every 30 seconds if using a wand.

Gyro · Dec 2, 2024

There is a thread on degassing here: https://www.thehomebrewforum.co.uk/threads/how-to-degas-wine-with-a-home-made-degassing-wand.48971/

Chippy_Tea · Dec 2, 2024

mancer62 said:
I also have a power drill and a plastic coat hanger that's been cut to form a wand.
I've seen things.like 2 minutes to an hour.
Also I've seen doing it once to doing it multiple times each day for several days

5 seconds forward 5 seconds reverse repeat for a minute and that's all it'll need.

mancer62 · Dec 3, 2024

RoomWithABrew · Dec 3, 2024

Would definitely aim for temp of at least 20C. Make sure the bucket is insulated from the floor and if you think it's a bit cool put a plastic bottle coke or milk carton with hot water up against the ferment vessel and insulate it. This will raise the temp.

I have just swirled my fermenter clock and anticlock to degas.

Not seen a wand made from a plastic coat hanger. But it sounds magic!

Chippy_Tea · Dec 3, 2024

RoomWithABrew said:
Not seen a wand made from a plastic coat hanger. But it sounds magic!

How to make one -
https://www.thehomebrewforum.co.uk/...-a-home-made-degassing-wand.48971/post-453191

RoomWithABrew · Dec 3, 2024

Chippy_Tea said:
How to make one -
https://www.thehomebrewforum.co.uk/...-a-home-made-degassing-wand.48971/post-453191

Thanks I've forwarded to Harry Potter subgroup.

Chippy_Tea · Dec 3, 2024

RoomWithABrew said:
Thanks I've forwarded to Harry Potter subgroup.

Nice one, I am sure that will cause a stir

mancer62 · Dec 16, 2024

My wine has finished at 996 which gives me just over 12% which I'm quite happy with (the kit claims 13%)....
I plan to rack into my bottling bucket today and leave for a couple of days before bottling on prob Wednesday.
I tried a sample yesterday and feel there is still a sort of spritzer bubbly feel on the tip of the tongue......Is it too late to give it a good stir once in the bottling bucket or not?
And also if stirred would it still be ok to go ahead and bottle on Wed as planned or because of the stirring do u recommend a bit later?

Gyro · Dec 16, 2024

mancer62 said:
My wine has finished at 996 which gives me just over 12% which I'm quite happy with (the kit claims 13%)....
I plan to rack into my bottling bucket today and leave for a couple of days before bottling on prob Wednesday.
I tried a sample yesterday and feel there is still a sort of spritzer bubbly feel on the tip of the tongue......Is it too late to give it a good stir once in the bottling bucket or not?
And also if stirred would it still be ok to go ahead and bottle on Wed as planned or because of the stirring do u recommend a bit later?

I would leave it a few days; it may still be fermenting if if feels bubbly. Did you take readings a few days apart to see if it gives the same reading?

mancer62 · Dec 16, 2024

Yes I took 2 readings few days apart.....just wondering if its advisable at the bottling bucket stage to give it another good stir to degass or just leave it....and if I do stir would it be ok to bottle 2 days later or do I wait longer?
Or would degassing at this stage be too risky maybe adding unwated oxygen

peterpiper · Dec 17, 2024

Chippy_Tea said:
5 seconds forward 5 seconds reverse repeat for a minute and that's all it'll need.

A FG of 1.002 / 1.004 serms much too high.

My winexpert classic Malbec 23L, ended up at 0.988. Which is where most reds (usually Beaverdale) get to, with a steady ferment temperature (23°C).
I'd then do a first racking, before degassing.

For degassing, I use a similar method to Chippy_Tea, with a stainless degasser paddle in battery drill (similar paddle to Youngs, but wider).
But (at all costs) avoid stirring in oxygen.
3hr after stabiliser added, spin degasser, till just before air vortex gets down to paddle, then same in reverse. Do 20 spins in total.
Repeat 3 hours later, and later again, if CO2 was still coming out.

3hr later, add finings and leave somewhere cool, (with winexpert classic finings 1, then 12hr later finings 2).

Leave to clear, somewhere cool, for 2-5 weeks. Often the colder (outside if frosty), the quicker.
Then bottle.

Chippy_Tea · Dec 18, 2024

peterpiper said:
For degassing, I use a similar method to Chippy_Tea, with a stainless degasser paddle in battery drill (similar paddle to Youngs, but wider).
But (at all costs) avoid stirring in oxygen.
3hr after stabiliser added, spin degasser, till just before air vortex gets down to paddle, then same in reverse. Do 20 spins in total.
Repeat 3 hours later, and later again, if CO2 was still coming ou

Wow you make that hard work, I put stabiliser in then deagas for a minute using a similar method to you and that's it.

mancer62 · Dec 18, 2024

My wine didn't finish at 1.002/04.....my wine finished at 0.996

Degassing

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