Doing this can expose your wine to too much oxygen. Most kits recommend a total of about 2-6 minutes of degassing when using a power drill agitator. However, it has been my experience (and that of many winemakers I know) that it can take up to 30 or 40 minutes of agitating to completely degas a wine.
Do you need to degas wine?
Excess carbon dioxide can make your wine too acidic. This will alter the taste of the finished product and may make it unpalatable. Degassing is therefore important in ensuring that you get a nice rich flavor of wine without overly acidic undertones.
How do you vacuum Degas wine?
How do commercial wineries Degas wine?
You might say, but most commercial wineries don’t degas their wines. The truth is they do—using a natural method. If you have lots of patience you can simply bulk age the wine long enough in a barrel or carboy until carbon dioxide gradually comes off. Most wineries mature their wines for several months or years.
Will wine degassing on its own?
Most commercial wineries do not degas their wines at all. They simply bulk age the wine long enough that the carbon dioxide escapes on its own. In so doing they avoid the cost of degassing equipment and having to invest the effort to get it done. You can do this too, even if you make wine from a kit.
Can you stop wine fermentation early?
So you can stop wine fermentation by simply adding more alcohol to your wine. This is how to do it. Rack the wine into a sterilized demijohn, in order to remove all the sediment from the wine. Add alcohol to the wine until you reach a concentration of about 16%.