Degassing Your Wine

[@cavalryscout8720]

I love this guy lol.. Thank you for keeping a complicated process very simple

[@jamesvatter5729]

That was funny hearing you say that about the degassing wand, Charles. "It looked kind of cool" was exactly why I bought that one!

[@DIYFermentation]

It has worked well ever since I bought it, and I still looks cool.

[@carfvallrightsreservedwith6649]

Have you tried vacuum degassing? An easy vac pump can be made from a bicycle tire pump(just reverse the cup on end of rod turn check valve around). Seen it done with a shop vac too.

[@Nudgeworth]

This a cool video, I've not seen degassing done with a drill before. I like the way the foam looks. I don't degass myself, I do it the old fashioned way. Time. I ferment until all of the sugar is gone. Then I wait a couple of months, until the wine is as clear as glass. That means there is no longer any gases present in the wine keeping the sediment in suspension. If it is a dark wine, I shine a torch through it. If I can clearly see the bulb clearly it's done. I hope you don't mind me sharing the way I do it. I really like your videos, you are so good explaining everything clearly:)

[@donaldcard6314]

I really like your simple approach to wine making

[@DIYFermentation]

Why make it hard. Start out simple then improve with more advanced techniques.

[@justinavery4047]

I did not really know about degassing until I started looking for a food safe attachment for my drill because I was tired of mixing wine batches by hand with a large spoon. Then I found the clean bottle express degasser.

[@DIYFermentation]

Thank you for sharing.

[@bobbollinger301]

Thanks

[@richardwolske2015]

I agree with the idea of keeping the oxygen out buy degassing in the carboy, I degas as soon as the carboy get to about half full and stopping the fluid transfer at three quarters while continuing the degassing. Then top off until the next re-racking . Hope I’m not messing up my wine .

[@DIYFermentation]

Thank you for your comment.

[@Tsoiugidali]

Love your presentations. Just discovered your channel and it is first rate. I'm an old guy doing this hobby but you have great ideas I've never thought about. Salute!

[@DIYFermentation]

Thanks and welcome

[@noname-gp6hk]

Thanks for this video - it's really helpful to see all the different ways people do this. I've seen people using spoons, but I like this method. Seems easy enough to sanitize the wand before every use. I think I'll give this a shot.

[@DIYFermentation]

Thank you for watching.

[@AudacityDawning]

That's a pretty nifty tool. Thanks for the tip!

[@DIYFermentation]

You're welcome.

[@adventuresinlee]

They are so handy for sure. I am lazy so I just let my Mead age out. Never need to do this if you want 3 to 4 months to bottle. Want to do a 1 month mead or carbonating naturally I use it. In Canada these are too much money so on a real cheap budget use a coat hanger bent, almost as good and maybe even free :-)

[@DIYFermentation]

Thank you for your comment.

[@hillbilly918]

You definitely make some amazing videos

[@DIYFermentation]

Glad you like them!

[@DIYFermentation]

Sorry, this channel does not offer individual winemaking advice. Amazon & Canva affiliate product information. As an Amazon Associate & BrewDemon & Canva Affiliate I earn from qualifying purchases. My current winemaking setup: BrewDemon Fermenter: www.avantlink.com/click.php?tt=cl&merchant_id=f34b031c-e43a-43a4-973d-24d17c9a727a&website_id=ebe44688-8c34-46de-b945-9406903c8ad6&url=http%3A%2F%2FBrewDemon.com Red Star Premier Blanc Wine Yeast: amzn.to/3yskhUK Wine Yeast Sampler: amzn.to/3F8gNtf Hydrometer: amzn.to/3l2XbMS Airlocks: amzn.to/36bpGlg Wine Corks & Caps: amzn.to/3vgBA9w Wine Bottle Corker: amzn.to/3zO4fVa Stoppers: amzn.to/3673Tv1 Racking Cane: amzn.to/34YyP19 Wine/Beer DeGasser: amzn.to/3ODVTXi StarSan: amzn.to/356Tnot

[@wingallowingallomy3909]

? Is it normal for wine to bubble alot during Fermentation, and is that a good thing sir.

[@jerrydowning9387]

G'Day Mate from Australia... Love your videos you explain everything and more Cheers and Beers Jerry...or shoud i say WINE........

[@DIYFermentation]

Thank you for watching.

[@philipmendolia7137]

Hi, thank you for your information, great info. One question if I always keep an airlock on. Do I have still degass..... Thank you...

[@DIYFermentation]

I usually just do it as a matter of course. I usually know within a minute if further degassing is necessary.

[@sauravbasu8805]

"What were doing in that room for forty minutes? " - " I was degassing myself...the wine"

[@paddington1670]

Great vids bro, thanks

[@DIYFermentation]

Glad you like them!

[@ThomasPetter]

I have a stir plate but haven't tried this yet. Any reason I should avoid using my stir plate for degassing?

[@DIYFermentation]

Stir plates are for stirring, not the vigorous agitation needed to release the co2. It's not a method I have tried so I won't say anything more about that method.

[@keycrow]

Great video! I don't see an affiliate link for the wine degasser rod. Do you have on?

[@DIYFermentation]

Here you go. Wine/Beer DeGasser: amzn.to/3ODVTXi

[@bmcc12]

Thank you

[@37mmOHIO]

Great video, as always!

[@DIYFermentation]

Glad you enjoyed it!

[@ilvinadrian9882]

What does adding sulfites help with the wine?

[@DIYFermentation]

This channel no longer used sulfites for wine making. But sulfites are used to sterilize the fruit, help stop fermentation, and reduce oxidation in the wine.

[@farmersimonbaasumin5248]

Please in Ghana we have pito and palm wine , what can I do to control the growth of the fermentation so I can store it for long?

[@DIYFermentation]

Might I suggest this video: Pasteurize your wine kzbin.info/www/bejne/l6SYaptjeL2WeJo

[@questionsforchristians]

Heat it up for to like 125degrees or so and keep it at that temp for 1 minutes to 3 minutes or so. Don't go above like 130ish it will evaporate the ETOH. google search this to get the times and Temps correct.

[@SamLee56321]

That's Genius!!! Totally beats stirring my brains out ! Lol love your channel

[@DIYFermentation]

Glad you enjoy it!

[@npvols4321]

Eyyyyyyyyyy my buddy! Great job!

[@DIYFermentation]

Thank you.

[@mspringett]

What are your thoughts on putting it under a vacuum with just a simple lab vacuum pump? It is effective but is it effective enough? I'd be curious to hear your thoughts.

[@DIYFermentation]

Sorry, this channel is focused on most beginning winemaker not haveing acces to a lab vacuum pump.

[@danielletaylor3947]

Hi Charles, Just started w my first muscadine/concord grape blend. Had no probs with primary and secondary fermenting to get 0.99, thanks to you. I added more juice to backsweeten, racked a few times to de-lees, (I've watched tons of your videos lol), now I'm reading about 1.010 and like the semi-sweet taste. I have been degassing and it is taking forever! multiple rounds and rest and still tons of bubbles and carbonation upon shake/taste testing. Any suggestions? Should I rock the airlock, rinse and repeat... hmmm -- Thank you!

[@danielletaylor3947]

(I've been airlocking always when not degassing)

[@DIYFermentation]

Sorry, but each batch of wine has its own rate of degassing. I do multiple round of degassing over the course of up to an hour.

[@jharrell23867]

At what stage and age should you degass your wine? I am assuming its around the 2 to 3 week mark of fermentation before bottling?

[@DIYFermentation]

Might I suggest one of my very early video: kzbin.info/www/bejne/aXXYn3h9ZrJ7kMk

[@cirice6664]

If ive already bottled my wine , should i decant back to a demi john and degas

[@DIYFermentation]

The choice is yours. Either live with a potential bottle bomb, or risk the chance of increased oxidation.

[@RidesWithAnthony]

Do I need to do the same thing to mead?

[@DIYFermentation]

If left to bulk age long enough most wines/meads will degas on their own. I read that many people never degas their batches. But, I have had the experience of popped corks and one broken bottle due to not properly degassing the wine.

[@RidesWithAnthony]

@@DIYFermentation I have the same experience. Not mentioned to much in mead making. I have a standard mead aging going on 3months in secondary. Thank you.

[@destinymissions]

What did you say that you used to sanitize the tool with?

[@DIYFermentation]

I use Star San

[@destinymissions]

@@DIYFermentation Thank you. Do you use the Low Foaming Iodophor or the High Foaming Acid Anionic?

[@DawzeyJ]

Thoughts on vacuum degassing? I'm finding it so much quicker / more practical.

[@DIYFermentation]

@JdawOfficial Thank you for watching. The audience that this channel is geared towards are people who are generally not going to utilize a vacuum pump for degassing. I'll leave that procedure for more advanced winemaking channels. Here heeping things as simplistic as possible is the focus.

[@DawzeyJ]

@@DIYFermentation thank you for your reply. I honestly feel a vacuvin is arguably cheaper and simpler than the drill method for carboys. Though some people are worried about implosions / pressure issues. I’ve never seen a wine saver break a car boy though 🧐

[@questionsforchristians]

Guess u could use a brake bleeder and a rubber stopper or something

[@royalecrafts6252]

theres 15 bucks manual vacuum pumps out there, no need for a motor vacuum pump@@DIYFermentation

[@lusciousl3863]

Do you sell your wine and could you do a diy on this pink grapefruit wine please it looks good

[@DIYFermentation]

No, the wines are not for sale. Grapefruit tasting: kzbin.info/www/bejne/aKKsg2NvZsZ8gNE

[@KH-on5pu]

You are a legend!

[@DIYFermentation]

Thank you

[@jasonshepherd5750]

I see a lot of people big into wine doing these degassing videos with a drill. what I don't see is alot people in the tool trade commenting. I worry about getting drill brush dust in my wine.

[@DIYFermentation]

Perhaps tjhis might be an issue with wide-mouth buckets, but not so with carboys due to the small opening which is usually covered up by your hand to steady the whip.

[@questionsforchristians]

Why don't people just warm up the wine? Not too hot to evaporate the ETOH but warm it and then gasses are are forced out of the solution/wine??

[@jeremy-ez6nd]

its called pasteurizing, ppl do do that 🤷‍♂️🤦‍♂️it doesn't force any gasses out it just kills yeast, still needs degassed

[@shilohbasgall7282]

​@jeremy-ez6nd well, higher temps do allow for a higher rate of CO2 release, but they do not by any means release all the gas. So you're both kinda right

[@mikelauri598]

Nice point, but you also take a lot of oxygen contact and put away aroma too.

[@medsurgcutie]

Sometimes you gotta work it a lil bit, lol. Instant sub.

[@DIYFermentation]

I'm glad you caught that.

[@hc8714]

so interesting that we beer maker prize that carbonation so much to the point its a big factor to go pressure fermentation and wine maker worry them exploding...

[@DIYFermentation]

In beer I like a good satisfying burp.

[@edieuro95]

It’s more so for the flavor not it exploding

[@Nonama-w4x]

I think degassing is not necessary and can introduce air and cause your wine to spoil.

[@mohammedabushoog4898]

Why do u degasssing it? Is it important?

[@jeremy-ez6nd]

2 bottle early, not recommended for quality

[@yutehube4468]

So when finings A (Kieselsol) and B (Chitosan) is put in, it clears properly.

[@DIYFermentation]

To reduce the possibility of pressure buildup inside the wine bottle.

[@Nonama-w4x]

@@DIYFermentation Once the yeast has consumed all the sugars in the must, even if there is CO2, it will not increase the pressure in the bottle by itself. If your corks are popping, it is because the yeast is still consuming sugars. This means that your fermentation is not complete. Some startups about 10 years ago selling wine kits would sell a rod with some chains welded to it for $30.00 so that you could degas your wine, or better yet, ruin the wine. I think this myth is still alive.

[@vincentlabruzzo5368]

Work it work it

[@DIYFermentation]

Thank you for watching.

[@maddie80279]

I feel like this is how Walter white would have ended up if he didn’t make meth

[@jeremy-ez6nd]

it shouldnt stink 🤷‍♂️

[@SoftBreadSoft]

Co2 is pungent or acidic smelling, not a stinky stink

[@Nonama-w4x]

@@SoftBreadSoft So many people slept during their chemistry class: CO2 has no odor

[@DIYFermentation]

Creative license

[@DIYFermentation]

Creative License

[@SoftBreadSoft]

@@Nonama-w4x It does have some reaction with the nose in high concentration that produces a smell (sensation of a smell.) So many people have never got a whiff of Co2. 😅

[@kilaru007]

Your wine doesn’t need degassing, pro winemakers never do it.

[@DIYFermentation]

Thank you for you comment. I should point out that this is not a pro winemaking channel. Her we do not make wine under winery conditions. This channel does not use sulfites (apart from a few early videos). Before I started to pasteurize my wines, I've had broken bottles and popped corks due to not properly degassing the wine.

[@joshturner4741]

Pro wine makers dont degass this way because they do through pumps to remove the possibility and contaminating by oxidation and degassing is an extra benefit....so yes the pros do degass wine.

[@abdelkhalak73]

Contact with oxygen spoils the wine and you get vinegar. I wouldn't recommend this.

[@DIYFermentation]

CO2 being heavier than oxygen displaces the oxygen in the carboy. This is a tried and true technique used by many winemakers. Of the 50+ winemaking videos that I've done to date, I have yet to turn wine into vinegar. Just do a KZbin search on degassing wine and note the over whelming number of channels/videos there are.

[@ThomasPetter]

patience and time is an alternate method but I'm thirsty!

[@twinklenutz]

who degasses with a drill for 30-40 minutes!!!??? All it takes is a few minutes and you're done