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?
Degassing wine
- Thread starter bajabilly
- Start date
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No, those kits have you degas like that. It should be fine. A very gassy wine might take several sessions of degassing.
Why is it that oxidation isn't a problem?
At that point it's releasing so much c02 that you arnt really at risk of oxidation. That's why we sulphite wine after it degasses.
Now I don't do a heck of a lot of kits...but when I do I throw the instructions in the garbage and extend them from weeks to months. I don't see why kit wines should get treated differently from any other wine.
The schedule that is provided with kits its only to satisfy the human want for instant gratification.
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