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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. B

    Degassing wine

    Im making my first batch of wine (cabernet savignon) and racked from my carboy into the cleaned and sanitized primary bucket for degassing. Used the wine wand and in aout 70 degree ambient temp whipped it on and off dor an hour. Did I possily ruin the wine by introducing too much O2?
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