The Easy Way
Why Degassing Wine is Needed
Having the right amount of CO2 in your wine is crucial to wine quality but can be elusive. The levels are hard to measure even for an experienced winemaker. There’s no absolutely correct level of CO2, it is the winemaker's preference of what kind of flavor is sought. For the home winemaker degassing 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 resulting in it being cloudy and may also be perceived as having gone bad due to an acidic taste.
If you degas your 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 cumbersome drill attached whips or loud and oil fogging 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.