| There is controversy about whether degassing | | | | offer benefits, but many don't care about the |
| your homemade wine is necessary. On one side, | | | | characteristics that might develop in the wine in a |
| there are those that say that it is very important | | | | year or two - they want to enjoy their wine |
| to making wines that you'll enjoy and be proud of | | | | now! For those winemakers, degassing the wine |
| in the months and years to follow. On the other | | | | is vital. For winemakers that plan on bulk aging |
| side, there are those that suggest that degassing | | | | their wines under an air lock, degassing may not |
| is not that important, that the amount of carbon | | | | be as important as most of the gas will dissipate |
| dioxide that remains when you bottle your wine is | | | | during the bulk aging process. However, there |
| negligible. But this assumes that you will be bulk | | | | are times when simply bulk aging the wine will not |
| aging your wine for several months in the carboy | | | | be enough to rid it of excess carbon dioxide. Cool |
| before bottling, which will supposedly allow the | | | | temperatures and high barometric air pressure |
| carbon dioxide gases to dissipate. | | | | may result in wine with excess carbon dioxide if |
| I'm with the first camp and it is my experience | | | | not manually degassed. |
| that degassing wine is important. I'm not worried | | | | Although it is not likely the winemaker will |
| about pressure building up in the bottle due to the | | | | completely remove carbon dioxide from their |
| presence of carbon dioxide. I'm concerned about | | | | wine, having too much of it can affect the taste |
| taste and visual appearance. Who wants to pour | | | | of the wine negatively. In water, carbon dioxide is |
| wine for guests that foams up in the glass? | | | | noticeable to our taste buds when it is present in |
| Degassing is also an important consideration for | | | | a ratio as low as 200 mg per liter. In small |
| winemakers that are planning to enter their wines | | | | amounts, it can enhance the tannins in wine but |
| into competitions. Wines are not judged only on | | | | too much carbon dioxide can produce unwanted |
| taste. Odor and appearance are also important | | | | tastes. |
| factors. If the wine is meant to be a still wine but | | | | There are several ways to degas wines, including |
| has carbon dioxide bubbles, it will not score well on | | | | manual vigorous stirring, using a device attached |
| appearance. | | | | to an electrical drill and using a vacuum pump. |
| Most people who make wine these days use | | | | I've covered some of these methods here that |
| commercial wine kits. These kits are made so | | | | will be especially helpful to you if you make wine |
| that the winemaker can bottle their wine in 4 to | | | | from wine kits. |
| 8 weeks. Of course, bulk aging the wine will | | | | |