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I would definitely agree with the degassing for the traditional, still wines. Here, however, it's a little different story. This mojito wine experiment, in my opinion, is aimed to achieve something slighty different. It's, by all means, not meant to be aged and it doesnt have to be perfectly...

Perfect. Thanks for the info. I have never tried finnings before degassing. I will give it a go! My mojito is still bubbling happily. I keep it around 20C, so it may take a little longer for the yeast to digest all the sugar. Will post the update.

Thanks :) I will definitely let you know how it went. Adding finings seems like a good idea, although I don't put great hope that it will clear the wine much while still degassing. Actually, I have put some bentonite at the beginning, and now I'm thinking that it was't the best idea as it may...

I was just thinking that I'm going to go with a slightly stronger mojito wine, hence why I added a little bit more sugar 1.100SG. Then bottle without degassing (I don't believe cloudy mojito will bother me much) then serve it over ice with a dash of soda water...or not :) If the effect is...

I believe Berry454 was refering to carbonation in bottle when making a cider. I understand that he has used the killer yeast to finish the fermantation pretty quickly and fully. I don't suppose there will be any refermentation in bottle once the wine is bone dry, so normal bottles will do. The...

Excellent. Thanks for your response. It is in the making! Added some fresh mint leaves to the fermenter and replaced white sugar with brown one... hope that won't break it.

Hi, do you have any update on your mojito wine? Is it worth giving it a go?