Why How and When To Degas Wine
Degassing is one of those wine making tasks that can be quite frustrating if you don’t have the right tools or know the best conditions under which you should degas. If not done correctly degassing can take hours if it is successful at all.
Products and Resources Mentioned
Here’s a list of products and resources mentioned in the show as well as some links that you might find informative.
- Fermtech Wine Whip
- Long Handled Brewer’s Spoon
- Gas Getter
- Foodsaver Vacuum
- How to Degas Wine. (written article)
- How to Use a Degassing Tool. (video)
- Degassing & Clarifying a Kit Wine. (video)
- How to Reduce Tannins by Finning with Egg Whites (Winemaker Magazine article)
Listener & Reader Questions Answered
- I’ve heard you say not to back sweeten a wine that has undergon malolactic fermentation. Why is that?
- Am I damaging my wine by not racking it off the lees?
- Are you supposed to sanitize oak chips or cubes?
- Can I split a 30 bottle wine making and ferment it in two different containers?
Questions or comments for the show? Contact Matt directly.
Photograph by: Lindsey Turner