The Hands-Free Way
Why Do I Need a Wine Degasser
Have you noticed bubbles in your wine even when your carboy bubbler has stopped? Just like a bottle of soda, having the right amount of Carbon dioxide (CO2) in your wine is crucial to taste. If you have too little, it will taste flat, but too much and it will have an prickly taste on your tongue. Since CO2 is produced by yeast as a natural product of fermentation it is going to have too much as your wine transitions to clarifying. If you don't remove some 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 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.
Vacuum Wine Degasser
The Gassy Grape wine degassing pumps help you reduce your C02 levels to a good starting point for clarifying. They apply a vacuum to reduce the pressure in the carboy which encourages the C02 bubbles to expand and rise to the surface and out. The degassing process will continue as long as there is an avenue for the gas to escape from the surface of the wine. Gassy Grape pumps are 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.