The Easy Way
Why Degas Wine?
Having the right percentage of CO2 in your wine is crucial to wine taste but can be elusive. The levels are hard to measure even for the experienced winemaker. There’s no totally correct level of CO2, it is the winemaker's preference of what kind of flavor is sought. For home winemakers the way to degas wine has become more art than science. If a good CO2 level can be achieved before bottling, then sound bottling practices and the right closure will help ensure a consistent profile in your bottled wine.
If you don't remove enough C02 early enough in the process, then your wine may not clarify making it become cloudy and may also have a bad taste.
If you degas wine too much, you can end up with a flat taste and loss of that crisp flavor profile that you are looking for. Your wine can also begin to oxidize, which will give it an unpleasant taste like drinking flat soda.
If you degas the wine right after fermentation to a level where some C02, is still present while not "stirring up" sediment, your wine will clarify much faster, and the C02 levels can further naturally subside until you reach the desired flavor profile. If you overshoot and remove too much C02, Sulfur dioxide (SO2) may be added to reduce wine oxidation and spoilage.
Great Pumps for Vacuum Degassing Wine
The Gassy Grape Wine Degassing pumps replace awkward drill attached whips or loud and oily vacuum pumps. If you are tired of whipping your wine, you will love the ease of operation of Gassy Grape pumps, compact counter top vacuum pumps perfectly suited for the home winemaker. Just plug it to an electrical outlet, insert the bung (plug) into your carboy, connect the tubing to the pump, flip the switch and you are degassing...hands-free! Available in standard or pro versions.