Question:
… my recommendation is to allow the wine to ferment out to .990 reading on the hydrometer, to rack the wine and allow it to rest for two more months and then, if you want to filter, the risk mentioned above are negligible.
I never came close to have a reading of .990 with any of my kit wines. Ed Goist mentioned that the kits contained dextrin (non fermentable sugar) which could be the reason they never read so low. Were you talking about kit wines? TIA, Guy
Response:
Hi folks, I’ve got a bit of a problem. I’ve got a batch of Vino Europa white (Bianco Fino) sitting in a secondary that has finished fermenting (SG at 990), but still has a lot of dissolved gas in it. Is there any way to get that dissolved gas out, other than giving the wine a careful stir 2-3 times a day? I also plan on filtering the wine before bottling – I suspect that will also get some of the dissolved gas out, but I’m a bit concerned that I won’t be able to get it all out – I know the new millenium is fast approaching, but I’m not really equipped for sparkling wine…. any suggestions welcome, George Szatmari Univ. de Montreal
Response:
Is there any way to get that dissolved gas out, other than giving the wine a careful stir 2-3 times a day?
Actually stirring is not recommended it introduces too much oxygen into the wine while dispelling the CO2. The best thing to do is just let the wine set and the CO2 will slowly work itself out of the wine. After filtering the wine bottle it there is not enough CO2 in the wine to just it to be a sparkling wine. The gas will work itself out the the wine even when it is bottled and while you may get a slight haze when uncorking it at a later date it will be a flat still wine. 1. Let it set in the carboy 2-3 months to degas itself. 2. Bottle it and the small amount of gas in the wine will work itself out and being such a small amount it will not cause a sparkling wine.
Response:
… Is there any way to get that dissolved gas out, other than giving the wine a careful stir 2-3
times a day? Heat it to 30-40
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