Great video! Love how you show all the sanitizer foam doesn't matter, just clean it and go! As a newbie to wine making I've read that you don't need to worry about it but I always let it drain off as much as possible. Very nice to see that it really doesn't matter. Thanks for the videos! Keep up the wine making good work.
Is that the white foam? I've never seen that in mine, I was wondering what it was. I get plenty of pink foam, looks like I need to degass longer, I only go about two minutes. I 'think' that's what the kit instructions say.
I'm glad you made this video. In the master Vintner kit I have, and in the master video, they practically tell you that you only need to degas with a drill for like 6 minutes. I just figured that out, when I went to bottle my wine today, and it was still full of gas. Next batch, I am going to Degas for at least 20 minutes.
This vid shows one great way of degassing. I have made red wine yearly from grapes, for 40 years, personal use. I have tried different methods. Running it though a small pump rather than gravity rack-over, works well. Or you can simply decant your full bottle into a second clean bottle, and then shake the heck out of the wine for 20 seconds. Let settle and drink. I know from experience, that my wine will NOT Degas on it's own, especially after it's bottled. I know that mechanical agitation such as a pump, or blade is very beneficial for my wine.
I'm at this point with 2 batches, 1 a cran grape & the other just an alcohol wash. I was concerned about the carbonation & thanks for tip to just shake it out after transfer. I think i'll use the wash to make an orange-pineapple wine with pineapple pieces in it. Thanks again.
Absolutely; a lot of home-brewers do it that way. Minimise the head-space to avoid oxygenation becomes more important as you can imagine, and some recommend adding some campden or sulphites every second racking; with enough time and a few rackings you don't require clarifying agents either, but you have to be sure that the wine isn't going to deposit anything else in the bottom of bottles!
Yes, you want to keep your stirrer inside the bucket or carboy bellow the surface, so as not to introduce oxygen. Lowest speed possible on the drill. At around 2m20s, you don't want that. But what he did before was ok. The best way to degas is under a vacuum, but how many home-brewers are really ready to invest in a vacuum system?
The amount of gas that has already come out of the wine by the time he pulled the stirrer out a little is heavier than air and is enough to protect it from oxidation.
I started fermenting in a 'Siphonless' Big Mouth Bubbler 6.5 gallon carboy, transferred to 6 after two weeks (the gravity in the refractometer showed a bit over 1.030 and I wasn't worried about the lees spoiling yet at 1 week) transferred to secondary glass 6 gallon with added oak chips, waited two more weeks and then transferred to 5 gallon (not completely as I had wanted to degass,) and started using the 'Clean Bottle Express' degasser with plastic twine (similar to weed wacker) which worked very well on a drill. Because I was using an old drill without the reverse option, I alternated between stop and go, and circulated it in the process of mixing, occassionally stretching out some of the directions. It also helps to watch the bubbles form in the grooves, to get an idea about how much has been removed of the CO^2. It helps to buy Potassium Metabisulfite in advance (it's recommended if sanitizing, that you use a full 2 oz for 1 gallon of water, which is a full bottle,) as you don't want to use the same sanitizer for beer. Admittedly I tried to stretch it out a bit and though I haven't really run into major issues, it could creep up somehow. Bottle any extra from the transferring carboy, and top off the 3rd carboy. I'm not sure how important getting it off the lees is, as it doesn't exactly leave a lot of stuff at the bottom, though perhaps it's good to clear it from the wood chips, and of course it should get far more sediment now that clarifier has been added.
I'm Italian, I grew up with my dad making wine every year from scratch. He's 84 and he's still making it from scratch...... get grapes squish 'em ferment em, clean it, ferment again clean with a fine filter and bang you're done, no sulfites, no mixers, no yeast, not sugar. Our wine is crystal clear 16% alcohol and it tastes good.
Unless it's a secret family recipe you should totally record the process and upload it to TH-cam. I'd be very interested to watch it. Also there is a severe lack of that type of content on this platform.
I'm Australian for what it's worth, i'll just pop out to my vineyard...oh hang on i don't have one and the closest one is 1800 km's away. So yeah, some people don't have any other options if they want to make it themselves.
I thought you only degas prior to bottling. I've literally read that dozens of times and even vinter kits do not mention degassing until the bottling phase.
I have been making wine for 35 years and have never felt the need to degas . The instructions years ago were that oxygen is the enemy of fermented wine , and that with ageing everything will clear . If your goal is 3 week wine , then I don't know about that. I add the sulphate when bottling if I figure the wine will last more than a year . Unsulphated wine will deteriorate over time. Sometimes I sulphate half the bottles , and keep the other half pure for early consumption. I try to age whites 3 months before bottling and more for reds , with no racking in between. I buy premium kits only , and my wines are comparable to the premium brands costing 5 times as much.
The potassium sorbate prevents yeast from multiplying. It does not kill the existing yeast. So, fermentation should continue just fine(with the existing population), but there will be no renewed fermentation later on. Adding in combination with potassium metabisulfite will make it a more hostile environment of course. But, at this point, it still should not absolutely kill off all yeast depending on the amount added. Most brewing yeasts are quite tolerant to sulfites.
At 2:15...isn't he spinning up the wine too much? Air getting mixed into the wine? I thought you're supposed to have the drill spin enough so bubbles rise and NOT get additional air in it.
I don't think so. CO2 is heavier than the air around us, so when he's drilling it (spinning the wine, not sloshing around), there is a layer of CO2 in the bucket over the wine.
That "CO2 layer" thing is a prevalent myth, especially with all the wine and air moving around like that. In an airlocked container, the CO2 will eventually force out MOST of the oxygen, but not in open air. As vigorously as he strirred the wine, he probably got quite a bit of oxygen mixed in.
T. Hunt the atmosphere is a perfect source. In the lower atmosphere turbulent forces mix and homogenize the air. Think about it. If the air in your house doesn't stratify with a thick layer of CO2, neither would a bucket with the air forces are much more turbulent. You can see this with dry ice in a punch bowl. Just simply moving the ladel causes the cold visible CO2 to rush out of the bowl, and keep in mind this air is colder, and therefore much more denser than room temp co2 found in the wine.
Clan Destin I understand perfectly well, the turbulent forces are too great. The experiment can be done in a punch bowl with dry ice. The dry ice will constantly give off visible CO2, it will be extremely cold making it much more heavy than the CO2 in the wine here, yet something as gentle as a ladel will be enough to move the co2 and atmosphere will come pouring in. In this example, he is violently mixing, and atmosphere will be mixed at the top surface. Eventually he will have scrubbed the co2 from the wine, but he won't know when exactly and will continue blindly stirring in atmosphere. PS, I'm a PhD stusent and work with CO2 in the lab on the regular, and saying that I don't understand the physics is silly.
Thanks for the video. I do have a question though, since it's being churned, don't you think oxygen(from the air) would be added to it and cause further oxidation of the wine ?
NorthernBrewerTV so possibly a aerate means to clean the Co2 would that be what you mean sorry it’s a lot of work and money I’m trying to make it awesome ..Thanks for your reply😉✌🏻🍷
and here i am just going from my 1 gallon wine fermenting bottle straight to filtering through a mesh to remove yeast and into a bottle lol. what i will take from this is the stirring to remove the co2, i definitely feel like my wine is a bit carbonated. thank you!
You are introducing a lot of oxygen to your wine which can effect the flavor doing it that way with a drill. Plus the brake press style brushes on the electrical motor of your drill is spewing out metal dust which you cannot see but it is pouring down into your wine. Just a heads up. By the way the best way to degas wine is to use a vacuum pump while the wine is in the carboy.
Guys, chances are, due to the rapidly changing surface area of the wine in the bucket, regardless of density of cO2 and O2. Hot air rises and cold air falls but not all cold air is on the ground and warm air in the sky. This power drill bit alone moves the air around it drastically and fast. The bucket he's using is a probably a level 1, 3 or 5 food grade plastic. The bucket itself doesnt excrete any of its compounds when coming in contact with acids or alcohol. I can guarantee if anything there is more than necessary oxidation with this method.
Is degassing absolutely necessary? I'm making wine w my grandad and he's been making wine for eons and he just let it age for a long time. Will extra aging allow the co2 to escape?
Do you mean transferring the wine to a second (sanitized) bucket for secondary? If so, you can most certainly do secondary in a bucket. I think a lot of people choose glass because there is some info out there that says that plastic (whether buckets or carboys) can allow for some oxidation over a long period of time, although we haven't necessarily found that to be the case.
When a wine is finished fermenting, the winemaker should protect from oxygen exposure. This intense aeration demonstrated seems unnecessary and may lead to oxidative damage later in the finished wine. An oak barrel allows gentle infiltration of oxygen, a carboy allows no infiltration of oxygen. Rack frequently while aging in a carboy and the wine should be OK.....also look into oak chips for some added depth.....cheers !
@@NorthernBrewerTV thanks for the reply. Do you have a video on storing and aging wine? I am seeing lots on the making of it, but not sure what people do afterwards? That is a lot of wine to consume, how long can you store it with/without sulfates? Thanks!
I'm asking for the same thing.when? I need to resweeten my wine. It had a smell of beer. I did a taste and it is dry But has a good taste😋. I want it to be sweeter 😍.
@chino112582 I'm not sure about it being totally unnecessary, but going full throttle on the wine whip can definately introduce oxygen into the wine. Much like whipping egg whites to make meringue.
So it’s ok to put that much oxygen into the wine before secondary fermentation? Also if using bentonite how long should I wait to add it. Thanks love your videos so informative
you just degas it slowly no need to go on full power or you can degas with your hand using a large spoon just don't splash it. I always let it sit for minimum of 2 weeks and it clears by itself. done that with mead as well.
hii, why do you need to use air lock for fermentation ? i know the primary reason is to use it as air lock to prevent any contamination from air goes in. but i have being doing the fermentation so far only using a glass lid with rubber ring (with it own (glass) weight ) to place on the mouth of the jar and a kitchen towel with rubber band on it to prevent fruit fly from entering. just with this simple way, i do a racking and the wine is ready. i am referring to grape wine. so, after a few time of doing this, i am asking myself why the need of using air lock ? can anybody pls explain ? thank you. andrew
Fermentation portion is at its end, and racked once (all process done in food grade 5 gal. buckets). I am about to rack again into sterilized bucket, is it ok to use bentonite in the bucket as I see everyone using the glass containers for fining process?
It can be a carboy. I actually make 19 litre batches and I use a 23 litre carboy as my *primary* fermenter and then rack it into a 19 litre carboy. I usually rack it twice. I'm Italian so I'm superstitious and I have to rack the wine on a full moon LOL but you don't have to do that.
Would the principle of the beer bottle tapping prank apply to the wine carboy? Suspend the carboy by the neck and give the lip a sharp tap with something hard. The cavitation should cause the bubbles to break up and foam out like @4:45. Solving the wine fountain problem would take a lot of time and effort out of degassing the wine.
Hi, I'm making mead and I'm dong it the cheap way. Lol. I only have 2 gallons going at a time in 1 gallon containers. How long is primary fermentation for about 1 gallon? Also is it okay to open it after 2 weeks so that I can put some fruit juice in it? Lastly will pouring it into a metal cooking pot (that I will sanitize) and using a hand mixer effectively de gas it? Please someone I need answers, it is my first time making any alcohol. Thank you! :)
Joshua Mark I figured everything out and bought a real degasser! I've already made lots of wine since I asked that! :D I love it, I'm not bad at it either.
I never used a degasser for mead and haven't had any issues with carbonation, which may be because I let the fermentation set for several months. I did have issues with a cherry mead (melomel; which reminds me a great deal of port wine flavor with similar alcohol content) which had lots of cherry pulp, that resulted in me not bottling some of it (just sipped it, etc from a cup.) The longer the fermentation, the less necessary degassing is, and I tend to expect a bit of a mess as the one gallon carboys/jugs are supposed to be fully topped off (which is why having earlier mead fermented is useful to have around). Sometimes the bottling process is tricky, and I've resulted in pouring it into bottles with funnels stacked. Reducing oxygen exposure is considered important throughout, and long fermentation. I consider the degasser essential in wine making however. Blue lotus sounds interesting. . .
Hello love you videos very informative!I am using a wine kit from “wine lovers” and wine maker from “Artful winemakers” I followed direction to my wine lovers and discovered it was much more concentrated.juice. So I needed to make another batch or mash with more water and yeast & tanning it lacked dryness, and potassium metabisultfite 1/2 corn sugar. Ph is at 3-4 it’s been over 2 moths sine I started and not sure why my hydrometer is reading at 1000 line how do I get it to a higher Acholol level .. and hope you can help I’m doing this on edge if my seat.. and TH-cam guidance.. Thanks
If you’re making hooch at home, you just have to shake it up and keep the lid off for a second. Then squeeze some of the air out and put the lid back on.
Late to the party, but he's doing it in a bucket to allow the CO2 to escape gradually without erupting. Degassing in the carboy would be like trying to degas a bottle of Coke. Sticky and messy.
I've always done it in the carboy, doesn't mean I'm doing it correctly. It is a mess, and I only go a couple minutes. The bucket looks like it'll allow a more vigorous degass and making it possible to do inside an hour. So where is the line between degassing (CO2) and adding O2?
hii anybody know what's the taste of the dead yeast ? so to decide if i need to do racking for fermentation ? because i do racking only to the primary fermentation to get the chucky things out.. apart from that i didn't do any racking.. how is the taste different between with 10 days racking or without ? anybody ? thanks andrew
Karl: Make some new, don't sweeten ti and mix it with this sweet lot. May be hard to stop the fermentation midways, or judge how little. Also risk getting to high alcohol content.
Can anyone help I have a question about adding water to the grap juice and adding sugar. Is there any way I can just use the pure grape juice with no sugar only yeast? And if so can you give me instructions with 5 gallons of juice from grapes?
I've never made wine, but I know that basically, anytime you create a vortex in liquid, it is sucking in air. This is how a stir plate works for creating yeast starters, which constantly aerates the starter. The vortex bringing air into the solution does have an oxygenation effect. When I have made mead, I degas, but I alternate the rotation of my drill frequently in order to prevent the whirlpool from occurring.
20-30 minutes of degassing sounds excessive. I do 5-6 tops and leave in secondary for a year racking every three months with a dose of kmeta. Also noticed you didn't top off your carboy. Don't you consider that risky? I like to top off to within 1" of the bung or closer. Thanks.
I agree with this - 20 mins is excessive. I do 2-3 mins. Also, big mistake to have that much head space in the carboy -fill it to the neck. The oxygen will weaken/spoil the wine. If necessary, for red wine use some store bought cab or merlot to top off the carboy. BTW, I use a hand wisk chucked in my drill - works great.
A few practices here not recommended by many; over oxygenating the wine, way too much foam (I've never seen that much foam in a secondary), too much oxygen space in the carboy, need to top up to reduce oxygen in the bottle.
I think much of the foam (except when his mixing) in this video was caused by his sanitizer, starsan foams like crazy, and being no rinse lots of people leave it in the carboy.
Yes, don’t degas this in a carboy if you can help it. I made that mistake and created a “wine fountain” and lost 3/4 of a gallon. 😅 Low and slow is the way.
The turbulent forces in that bucket are extremely high. You wouldn't expect the oxygen in your house to rise to the top and all the co2 to setyle at the bottom, because of minor turbulent forces like opning and closing doors causing mixing, so you shouldn't expect thhe bucket to hold tight to the CO2 either.
No, the CO2 does not affect flavor. You are pronouncing Metabisulfite incorrectly. And it is never necessary to degas for an hour or even 20 minutes. I have made well over 50 kits and degassing has always been about 4 minutes max using the Mixstir in a carboy.
This is good information of making wine . I ordered Lodi Ranch 11 cabernet sauvignon California from Winexpert for $179, after I got it and from their label information, it added 10 wt% sugar in this juice , but California state prohibits chaptalization (no sugar added). I will not buy any from this company.
How I degas my wine.......I rack the wine in my primary 8 gals. bucket ( after fermentation is finish ), I cut 1 in, off the small end of my plastic spoon and put it in my drill. I hold the drill firmly, cause it,s a bit shaky. but 5 mi. after all the carbon is completely gone. This is no joke. you should really try it you will be surprised. It really works.
4 gallons of grape juice 100% 5 pounds sugar 2 packs of yeast top it all off with juice you should be able to rack in 15 days 1 rack 7days rack 2 7days rack 3 7days rack 4 no chemicals
walter hartland did you stop the fermentation on day 7 to measure the progress? There’s so many different instructions out there, each saying to do something else. I’m currently using your method, just wondering is you checked it on day 7.
This is kind of stupid seeing as how racking wine degases it, and so does bottling it. Many of the gurus say not to degas wine because doing so makes it have too much of a flat taste.
Just make sure to sterilise everything, wear gloves, boil the grape juice before adding the yeast to sterilise it more. Keep all the bad bacteria out that will turn it to vinegar.
Because of the high alcohol content in wine, it is actually pretty resilient to contamination, though of course there is always a risk. With regards to oxidation, you will often add additional sulfite post degassing prior to bottling. Sulfite can help prevent oxidation. Thanks for commenting!
NorthernBrewerTV Wine kit sucks. You get a better wine for price from a wine store and no mess. I make wine from wine grapes; Shiraz, Merlot, Cabernet Sauvignon and have never degassed. Don't know why with wine kits you have to do this nonsense. Also I never heard adding potassium metabisulfite to the wine for secondary fermentation. As far as I know potassium metabisulfite stops further fermentation, so secondary fermentation will never happen if you added potassium metabisulfite. I add potassium metabisulfite to the last racking for the long rest, 3 to 6 months before bottling.
If you bulk age for six months then you are degassing. It doesn't matter if it's a kit or fresh juice, you are going to have co2 in the wine that needs to be released, whether you stir it out or just let time take care of it. Musilexrex is right. If you have a question, then just ask it.
Jack Nill I make wine: fresh grapes, destem fresh grapes, crush and apply K2S2O5 for 24 hrs then inoculate with wine yeast. Let it ferment for a week. Then press the must and transfer it to a clean carboy cap with a bubbler for 2 weeks, rack it to a clean carboy cap with a bubbler and let it rest for 5 weeks. You can sample it and no CO2 taste. So where did I go wrong ?
So my wife and me just ordered a wine kit and will attempt to make blueberrie wine for the first time. Next, we turn to TH-cam to learn the ins and outs. Bad move. Apparently, everybody AND nobody know what their doing. It's safe to say, there are more than one way get to a finished product. I can't wait to learn more so I can leave snarky comments too. 🤏😎 👉🍷
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Great video! Love how you show all the sanitizer foam doesn't matter, just clean it and go! As a newbie to wine making I've read that you don't need to worry about it but I always let it drain off as much as possible. Very nice to see that it really doesn't matter. Thanks for the videos! Keep up the wine making good work.
Is that the white foam? I've never seen that in mine, I was wondering what it was. I get plenty of pink foam, looks like I need to degass longer, I only go about two minutes. I 'think' that's what the kit instructions say.
I'm glad you made this video. In the master Vintner kit I have, and in the master video, they practically tell you that you only need to degas with a drill for like 6 minutes. I just figured that out, when I went to bottle my wine today, and it was still full of gas. Next batch, I am going to Degas for at least 20 minutes.
This vid shows one great way of degassing. I have made red wine yearly from grapes, for 40 years, personal use. I have tried different methods. Running it though a small pump rather than gravity rack-over, works well. Or you can simply decant your full bottle into a second clean bottle, and then shake the heck out of the wine for 20 seconds. Let settle and drink. I know from experience, that my wine will NOT Degas on it's own, especially after it's bottled. I know that mechanical agitation such as a pump, or blade is very beneficial for my wine.
I'm at this point with 2 batches, 1 a cran grape & the other just an alcohol wash.
I was concerned about the carbonation & thanks for tip to just shake it out after transfer.
I think i'll use the wash to make an orange-pineapple wine with pineapple pieces in it. Thanks again.
I've never heard of degassing wine before. I'm Italian and I've made a ton of wine. I might try it but I don't know.
Large producers degas just by letting it sit for so long
Absolutely; a lot of home-brewers do it that way. Minimise the head-space to avoid oxygenation becomes more important as you can imagine, and some recommend adding some campden or sulphites every second racking; with enough time and a few rackings you don't require clarifying agents either, but you have to be sure that the wine isn't going to deposit anything else in the bottom of bottles!
Wouldn't that oxygenate the wine? Which is bad?
That's just what I thought too.
Yes, you want to keep your stirrer inside the bucket or carboy bellow the surface, so as not to introduce oxygen. Lowest speed possible on the drill. At around 2m20s, you don't want that. But what he did before was ok.
The best way to degas is under a vacuum, but how many home-brewers are really ready to invest in a vacuum system?
The amount of gas that has already come out of the wine by the time he pulled the stirrer out a little is heavier than air and is enough to protect it from oxidation.
I started fermenting in a 'Siphonless' Big Mouth Bubbler 6.5 gallon carboy, transferred to 6 after two weeks (the gravity in the refractometer showed a bit over 1.030 and I wasn't worried about the lees spoiling yet at 1 week) transferred to secondary glass 6 gallon with added oak chips, waited two more weeks and then transferred to 5 gallon (not completely as I had wanted to degass,) and started using the 'Clean Bottle Express' degasser with plastic twine (similar to weed wacker) which worked very well on a drill. Because I was using an old drill without the reverse option, I alternated between stop and go, and circulated it in the process of mixing, occassionally stretching out some of the directions. It also helps to watch the bubbles form in the grooves, to get an idea about how much has been removed of the CO^2. It helps to buy Potassium Metabisulfite in advance (it's recommended if sanitizing, that you use a full 2 oz for 1 gallon of water, which is a full bottle,) as you don't want to use the same sanitizer for beer. Admittedly I tried to stretch it out a bit and though I haven't really run into major issues, it could creep up somehow. Bottle any extra from the transferring carboy, and top off the 3rd carboy. I'm not sure how important getting it off the lees is, as it doesn't exactly leave a lot of stuff at the bottom, though perhaps it's good to clear it from the wood chips, and of course it should get far more sediment now that clarifier has been added.
Refractometer isnt accurate after the fermentation began, its good for measuring sugar contebt without alcohol
I'm Italian, I grew up with my dad making wine every year from scratch. He's 84 and he's still making it from scratch...... get grapes squish 'em ferment em, clean it, ferment again clean with a fine filter and bang you're done, no sulfites, no mixers, no yeast, not sugar. Our wine is crystal clear 16% alcohol and it tastes good.
You should at least try your wine in a fully degassed state. Just shake up any bottle for 15 seconds let it settle and drink.
Unless it's a secret family recipe you should totally record the process and upload it to TH-cam. I'd be very interested to watch it. Also there is a severe lack of that type of content on this platform.
I'm Australian for what it's worth, i'll just pop out to my vineyard...oh hang on i don't have one and the closest one is 1800 km's away. So yeah, some people don't have any other options if they want to make it themselves.
@@muzguz7276 Who shat in your corn flakes?
@@muzguz7276 You must be in far north QLD hey?
I thought you only degas prior to bottling. I've literally read that dozens of times and even vinter kits do not mention degassing until the bottling phase.
I have been making wine for 35 years and have never felt the need to degas . The instructions years ago were that oxygen is the enemy of fermented wine , and that with ageing everything will clear . If your goal is 3 week wine , then I don't know about that. I add the sulphate when bottling if I figure the wine will last more than a year . Unsulphated wine will deteriorate over time. Sometimes I sulphate half the bottles , and keep the other half pure for early consumption. I try to age whites 3 months before bottling and more for reds , with no racking in between. I buy premium kits only , and my wines are comparable to the premium brands costing 5 times as much.
Do you happen to have a page that offers tips?
No they're not..
The potassium sorbate prevents yeast from multiplying. It does not kill the existing yeast. So, fermentation should continue just fine(with the existing population), but there will be no renewed fermentation later on. Adding in combination with potassium metabisulfite will make it a more hostile environment of course. But, at this point, it still should not absolutely kill off all yeast depending on the amount added. Most brewing yeasts are quite tolerant to sulfites.
At 2:15...isn't he spinning up the wine too much? Air getting mixed into the wine? I thought you're supposed to have the drill spin enough so bubbles rise and NOT get additional air in it.
I don't think so. CO2 is heavier than the air around us, so when he's drilling it (spinning the wine, not sloshing around), there is a layer of CO2 in the bucket over the wine.
That "CO2 layer" thing is a prevalent myth, especially with all the wine and air moving around like that. In an airlocked container, the CO2 will eventually force out MOST of the oxygen, but not in open air. As vigorously as he strirred the wine, he probably got quite a bit of oxygen mixed in.
anthony62490
You got a source saying the co2 layer is a myth?
T. Hunt the atmosphere is a perfect source. In the lower atmosphere turbulent forces mix and homogenize the air. Think about it. If the air in your house doesn't stratify with a thick layer of CO2, neither would a bucket with the air forces are much more turbulent. You can see this with dry ice in a punch bowl. Just simply moving the ladel causes the cold visible CO2 to rush out of the bowl, and keep in mind this air is colder, and therefore much more denser than room temp co2 found in the wine.
Clan Destin I understand perfectly well, the turbulent forces are too great. The experiment can be done in a punch bowl with dry ice. The dry ice will constantly give off visible CO2, it will be extremely cold making it much more heavy than the CO2 in the wine here, yet something as gentle as a ladel will be enough to move the co2 and atmosphere will come pouring in. In this example, he is violently mixing, and atmosphere will be mixed at the top surface. Eventually he will have scrubbed the co2 from the wine, but he won't know when exactly and will continue blindly stirring in atmosphere. PS, I'm a PhD stusent and work with CO2 in the lab on the regular, and saying that I don't understand the physics is silly.
Thanks for the video. I do have a question though, since it's being churned, don't you think oxygen(from the air) would be added to it and cause further oxidation of the wine ?
I would think that the flush of CO2 leaving the wine would help counter that but it's always a possibility if you aren't quick and clean about it.
NorthernBrewerTV so possibly a aerate means to clean the Co2 would that be what you mean sorry it’s a lot of work and money I’m trying to make it awesome ..Thanks for your reply😉✌🏻🍷
and here i am just going from my 1 gallon wine fermenting bottle straight to filtering through a mesh to remove yeast and into a bottle lol. what i will take from this is the stirring to remove the co2, i definitely feel like my wine is a bit carbonated. thank you!
You are introducing a lot of oxygen to your wine which can effect the flavor doing it that way with a drill. Plus the brake press style brushes on the electrical motor of your drill is spewing out metal dust which you cannot see but it is pouring down into your wine. Just a heads up. By the way the best way to degas wine is to use a vacuum pump while the wine is in the carboy.
Guys, chances are, due to the rapidly changing surface area of the wine in the bucket, regardless of density of cO2 and O2. Hot air rises and cold air falls but not all cold air is on the ground and warm air in the sky. This power drill bit alone moves the air around it drastically and fast. The bucket he's using is a probably a level 1, 3 or 5 food grade plastic. The bucket itself doesnt excrete any of its compounds when coming in contact with acids or alcohol. I can guarantee if anything there is more than necessary oxidation with this method.
Is degassing absolutely necessary? I'm making wine w my grandad and he's been making wine for eons and he just let it age for a long time. Will extra aging allow the co2 to escape?
If you're just drinking it it's a waste of time. This is primarily for people who long term bottle their wine.
@@stephenburke7108 would I have to degas if I store bottle for 2 years?
is it possible to do a 2nd fermentation in the bucket instead of carboy?
Do you mean transferring the wine to a second (sanitized) bucket for secondary? If so, you can most certainly do secondary in a bucket. I think a lot of people choose glass because there is some info out there that says that plastic (whether buckets or carboys) can allow for some oxidation over a long period of time, although we haven't necessarily found that to be the case.
@@NorthernBrewerTV Exactly what I ment, thanks for the answer!!
When a wine is finished fermenting, the winemaker should protect from oxygen exposure. This intense aeration demonstrated seems unnecessary and may lead to oxidative damage later in the finished wine. An oak barrel allows gentle infiltration of oxygen, a carboy allows no infiltration of oxygen. Rack frequently while aging in a carboy and the wine should be OK.....also look into oak chips for some added depth.....cheers !
I was interested in making wine to avoid sulfates. Do you HAVE to add them? I thought in Europe they don’t even use them.
You do not have to add them, however you will not be able to age the wine as long.
@@NorthernBrewerTV thanks for the reply. Do you have a video on storing and aging wine? I am seeing lots on the making of it, but not sure what people do afterwards? That is a lot of wine to consume, how long can you store it with/without sulfates? Thanks!
Do I add my potassium sorbate after I rack into my secondary, or after the secondary fermentation is complete? I want to back sweeten my wine.
And, when do I add the additional sugar to back sweeten?
I'm asking for the same thing.when?
I need to resweeten my wine. It had a smell of beer. I did a taste and it is dry But has a good taste😋.
I want it to be sweeter 😍.
Nice video plz tell me the secondary fermentation. Of wine which chemicals you used if someone don't have what to do plz
@chino112582 I'm not sure about it being totally unnecessary, but going full throttle on the wine whip can definately introduce oxygen into the wine. Much like whipping egg whites to make meringue.
How about a sonic vibrating base ?
So it’s ok to put that much oxygen into the wine before secondary fermentation? Also if using bentonite how long should I wait to add it. Thanks love your videos so informative
you just degas it slowly no need to go on full power or you can degas with your hand using a large spoon just don't splash it.
I always let it sit for minimum of 2 weeks and it clears by itself. done that with mead as well.
hii,
why do you need to use air lock for fermentation ? i know the primary reason is to use it as air lock to prevent any contamination from air goes in.
but i have being doing the fermentation so far only using a glass lid with rubber ring (with it own (glass) weight ) to place on the mouth of the jar and a kitchen towel with rubber band on it to prevent fruit fly from entering.
just with this simple way, i do a racking and the wine is ready. i am referring to grape wine.
so, after a few time of doing this, i am asking myself why the need of using air lock ?
can anybody pls explain ?
thank you.
andrew
the Airlock work also to know what is happening inside, (a bubble every so many seconds, etc for example)
so i see, so air lock is not the only method of fermenting wine.. no need airlock also can do.. but just a bit like blinds touching elephant..
Fermentation portion is at its end, and racked once (all process done in food grade 5 gal. buckets). I am about to rack again into sterilized bucket, is it ok to use bentonite in the bucket as I see everyone using the glass containers for fining process?
Can the secondary fermenter be another bucket fermenter or does it have to be a carboy?
It can be a carboy. I actually make 19 litre batches and I use a 23 litre carboy as my *primary* fermenter and then rack it into a 19 litre carboy. I usually rack it twice. I'm Italian so I'm superstitious and I have to rack the wine on a full moon LOL but you don't have to do that.
Would the principle of the beer bottle tapping prank apply to the wine carboy? Suspend the carboy by the neck and give the lip a sharp tap with something hard. The cavitation should cause the bubbles to break up and foam out like @4:45. Solving the wine fountain problem would take a lot of time and effort out of degassing the wine.
Hi, I'm making mead and I'm dong it the cheap way. Lol. I only have 2 gallons going at a time in 1 gallon containers. How long is primary fermentation for about 1 gallon? Also is it okay to open it after 2 weeks so that I can put some fruit juice in it? Lastly will pouring it into a metal cooking pot (that I will sanitize) and using a hand mixer effectively de gas it? Please someone I need answers, it is my first time making any alcohol. Thank you! :)
Also I used blue lotus boiled in spring water for my mead. ;O hope I'm giving everyone ideas! Lol.
Joshua Mark I figured everything out and bought a real degasser! I've already made lots of wine since I asked that! :D I love it, I'm not bad at it either.
I never used a degasser for mead and haven't had any issues with carbonation, which may be because I let the fermentation set for several months. I did have issues with a cherry mead (melomel; which reminds me a great deal of port wine flavor with similar alcohol content) which had lots of cherry pulp, that resulted in me not bottling some of it (just sipped it, etc from a cup.) The longer the fermentation, the less necessary degassing is, and I tend to expect a bit of a mess as the one gallon carboys/jugs are supposed to be fully topped off (which is why having earlier mead fermented is useful to have around). Sometimes the bottling process is tricky, and I've resulted in pouring it into bottles with funnels stacked. Reducing oxygen exposure is considered important throughout, and long fermentation. I consider the degasser essential in wine making however. Blue lotus sounds interesting. . .
If you swirl the wine in the bottle cause bubbles to rise will that work the same?
Excellent video and audio quality. Wish all TH-cam videos were of this quality.
Should we be concerned of introducing a big amount of oxygen to the wine when degas in the bucket?
How do you get a kit?
Have you had experience of your wine turning into vinegar doing it with a bucket?...Mario from Nova Scotia, Canada
Did you use a food grade primary bucket? I did that with beer once and the beer tasted horrible. Hi from Ottawa.
Is it ok to add oak chips the same time i add the clearing agents or should i oak then add clearing agents after two weeks
wont the airlock just let the co2 out?
Yes it let's out most of it but it is like if you shake pop a little it releases co2 but their is still co2 (bubbles) trapped in the drink
If we want a sparkling wine, do we skip this step?
Hello love you videos very informative!I am using a wine kit from “wine lovers” and wine maker from “Artful winemakers” I followed direction to my wine lovers and discovered it was much more concentrated.juice. So I needed to make another batch or mash with more water and yeast & tanning it lacked dryness, and potassium metabisultfite 1/2 corn sugar. Ph is at 3-4 it’s been over 2 moths sine I started and not sure why my hydrometer is reading at 1000 line how do I get it to a higher Acholol level .. and hope you can help I’m doing this on edge if my seat.. and TH-cam guidance.. Thanks
If you’re making hooch at home, you just have to shake it up and keep the lid off for a second. Then squeeze some of the air out and put the lid back on.
I am degasing blueberry and I have 6hrs in so far ,with the whip on a drill,vacuum pump,hand stirring,still has gas.any ideas on what else to do?
GibsonTB11 you're just frothing it up with air... Not good
I've never made wine before, only beer... wouldn't blending the tar out of it like demonstrated completely oxygenate the wine?
Why do this in a bucket? In a carboy with a small opening there would is less oxidation. Lots of CO2 will be exiting the wine and keeping from oxygen
Late to the party, but he's doing it in a bucket to allow the CO2 to escape gradually without erupting. Degassing in the carboy would be like trying to degas a bottle of Coke. Sticky and messy.
I've always done it in the carboy, doesn't mean I'm doing it correctly. It is a mess, and I only go a couple minutes. The bucket looks like it'll allow a more vigorous degass and making it possible to do inside an hour.
So where is the line between degassing (CO2) and adding O2?
@@rayh53 just use a brake vacuum pump right on the carboy. CO2 out with little 02 in
Why all the soap suds into the clean bucket?
Those arenn't soap suds. That's from the no rinse sanitizer and it's perfectly OK.
I believe in my home theory that stopping fermentation with temperature only would be more beneficial than the addition of tablets.
Doesn't this change the flavor of the wine ?
hii
anybody know what's the taste of the dead yeast ? so to decide if i need to do racking for fermentation ?
because i do racking only to the primary fermentation to get the chucky things out.. apart from that i didn't do any racking..
how is the taste different between with 10 days racking or without ? anybody ?
thanks
andrew
I over sweeten my wine is it possible to ferment my wine again to get rid of some of the sweetness
Karl: Make some new, don't sweeten ti and mix it with this sweet lot. May be hard to stop the fermentation midways, or judge how little. Also risk getting to high alcohol content.
Can anyone help I have a question about adding water to the grap juice and adding sugar. Is there any way I can just use the pure grape juice with no sugar only yeast? And if so can you give me instructions with 5 gallons of juice from grapes?
the plastic bucket doesnt become contaminated?
I've never made wine, but I know that basically, anytime you create a vortex in liquid, it is sucking in air. This is how a stir plate works for creating yeast starters, which constantly aerates the starter. The vortex bringing air into the solution does have an oxygenation effect. When I have made mead, I degas, but I alternate the rotation of my drill frequently in order to prevent the whirlpool from occurring.
CO2 is heavy, there is a layer over the wine in the bucket, same as when it's fermenting
what kind of sanitizer are you using?
I use Star San
I use Star San his looks the same the saying is with that kind "don't fear the bubble"
Where to buy a wine whip?
Amazon, eBay sell them
Love how he called it beer.
I think I know what his favorite drink is now!
😂
Is there a follow up video for the next steps and bottling? I couldn’t find it...
Also, how long should it ferment in the carboy???
20-30 minutes of degassing sounds excessive. I do 5-6 tops and leave in secondary for a year racking every three months with a dose of kmeta. Also noticed you didn't top off your carboy. Don't you consider that risky? I like to top off to within 1" of the bung or closer. Thanks.
I agree with this - 20 mins is excessive. I do 2-3 mins. Also, big mistake to have that much head space in the carboy -fill it to the neck. The oxygen will weaken/spoil the wine. If necessary, for red wine use some store bought cab or merlot to top off the carboy.
BTW, I use a hand wisk chucked in my drill - works great.
3:44 i dont think that is co2.
That's most likely the sanitizer foam.
Randy Fortier don't fear the foam!
Yup, that's just some type of sanitizer foam. Most likely Star San. As +Arky Andy said. Don't fear the foam!
just juice yeast and cane sugar use domino sugar all sugars are not the same corn sugar and cane sugar you want cane sugar
were's the third video
A few practices here not recommended by many; over oxygenating the wine, way too much foam (I've never seen that much foam in a secondary), too much oxygen space in the carboy, need to top up to reduce oxygen in the bottle.
I think much of the foam (except when his mixing) in this video was caused by his sanitizer, starsan foams like crazy, and being no rinse lots of people leave it in the carboy.
Loving these vids. Ant find the bottling vid. I live in a small apartment and am hoping to make aome wine at home. Need lots of instruction.
Loved you on Storage wars!! Lol!😂
Yes, don’t degas this in a carboy if you can help it. I made that mistake and created a “wine fountain” and lost 3/4 of a gallon. 😅 Low and slow is the way.
do you think you just had it set to spin too fast? I thought lot's of people degassed in a carboy?
@@platypusdieo4399 absolutely. I needed to start much slower but it can still creep up on you.
You can do it in a carboy with a drill, reverse the direction and it will 'undo' the wine coming out and it will spread back out into the carboy.
great!
if you make it to green is champagne, it will all pop out of a bottle, longer you age it makes wine
CO2 is heaver than air but lighter then the Must so it fills the top of the container and keeps O2 from reaching the Wine...
The turbulent forces in that bucket are extremely high. You wouldn't expect the oxygen in your house to rise to the top and all the co2 to setyle at the bottom, because of minor turbulent forces like opning and closing doors causing mixing, so you shouldn't expect thhe bucket to hold tight to the CO2 either.
hi just subb you channel where are you located?
air is a killer 4 wine
you have to be very careful not to oxidize your wine while degassing, a little CO2 in the wine is negligible...
а енд ниже талии?
is it wise to check wine will still bubbling after 2 weeks.?????
merrick Gabriel that’s my question too. There’s a million videos saying different things.
no. because air will come in. wait till the bubbling has stopped completely.
No, the CO2 does not affect flavor. You are pronouncing Metabisulfite incorrectly. And it is never necessary to degas for an hour or even 20 minutes. I have made well over 50 kits and degassing has always been about 4 minutes max using the Mixstir in a carboy.
I second that. I always do degassing for my finished fermented wine for a couple of minutes ( rest between each minute for the gas to disappear )
This is good information of making wine . I ordered Lodi Ranch 11 cabernet sauvignon California from Winexpert for $179, after I got it and from their label information, it added 10 wt% sugar in this juice , but California state prohibits chaptalization (no sugar added). I will not buy any from this company.
IDk all i know i can't get the gas out of it, risky just open the lid like a shook up bottle of pop, is like champaign
from what I hear, yes. Wine never had to be degased, it just makes the wine drinkable earlier.
How I degas my wine.......I rack the wine in my primary 8 gals. bucket ( after fermentation is finish ), I cut 1 in, off the small end of my plastic spoon and put it in my drill. I hold the drill firmly, cause it,s a bit shaky. but 5 mi. after all the carbon is completely gone. This is no joke. you should really try it you will be surprised. It really works.
i dont under stand the hydrometer and i dont like chemicals trust me test it with people who drink a lot
Unique case where degassing purpose is misinterpreted. Longevity...
4 gallons of grape juice 100% 5 pounds sugar 2 packs of yeast top it all off with juice you should be able to rack in 15 days 1 rack 7days rack 2 7days rack 3 7days rack 4 no chemicals
walter hartland did you stop the fermentation on day 7 to measure the progress?
There’s so many different instructions out there, each saying to do something else. I’m currently using your method, just wondering is you checked it on day 7.
It will not degass it self it will blow cork
This is kind of stupid seeing as how racking wine degases it, and so does bottling it. Many of the gurus say not to degas wine because doing so makes it have too much of a flat taste.
Tiny bubbles...... in my wine.....
I'm always afraid I'm gonna turn my mead into vinegar.
Just make sure to sterilise everything, wear gloves, boil the grape juice before adding the yeast to sterilise it more. Keep all the bad bacteria out that will turn it to vinegar.
@@claudiusatlas8083 I never sterilize. I just wash everything and try not to touch my face/pick my nose and it works fine.
now distill it and make a nice brandy
flat wine now
WİNE İS GOOD BUT IT HAS GOT TOO MUCH CALORİE LİKE ANOTHER ALCOHOLİC BEVERAGES
that's what i was wondering....
depend if want champagne or wine if degas it there goes the champagne, now be a flat wire yuk
Yh thats ruined.. way to much aur getting i to it
Dislike wine headaches
Dang that "wine" will turn into battery acid with all those chemicals added in.
+ThinkMatthew i use no chemicals it turns out good
So much risk of oxydation and contamination.
Because of the high alcohol content in wine, it is actually pretty resilient to contamination, though of course there is always a risk. With regards to oxidation, you will often add additional sulfite post degassing prior to bottling. Sulfite can help prevent oxidation. Thanks for commenting!
NorthernBrewerTV
Wine kit sucks. You get a better wine for price from a wine store and no mess.
I make wine from wine grapes; Shiraz, Merlot, Cabernet Sauvignon and have never degassed.
Don't know why with wine kits you have to do this nonsense.
Also I never heard adding potassium metabisulfite to the wine for secondary fermentation. As far as I know potassium metabisulfite stops further fermentation, so secondary fermentation will never happen if you added potassium metabisulfite.
I add potassium metabisulfite to the last racking for the long rest, 3 to 6 months before bottling.
yaaaaawn .... dude grind your axe elsewhere
If you bulk age for six months then you are degassing. It doesn't matter if it's a kit or fresh juice, you are going to have co2 in the wine that needs to be released, whether you stir it out or just let time take care of it.
Musilexrex is right. If you have a question, then just ask it.
Jack Nill
I make wine: fresh grapes, destem fresh grapes, crush and apply K2S2O5 for 24 hrs then inoculate with wine yeast. Let it ferment for a week. Then press the must and transfer it to a clean carboy cap with a bubbler for 2 weeks, rack it to a clean carboy cap with a bubbler and let it rest for 5 weeks. You can sample it and no CO2 taste. So where did I go wrong ?
markspc1 pises
This is way too many steps. He's trying to sell stuff.
To be fair, we are a homebrew supply company.
This exposes it to way too much oxygen
Clan Destin Stop copying and pasting your statement, you clearly LACK an understanding of physics.
Yes, thats because he's showing us how to make vinegar instead. lol
So my wife and me just ordered a wine kit and will attempt to make blueberrie wine for the first time. Next, we turn to TH-cam to learn the ins and outs.
Bad move. Apparently, everybody AND nobody know what their doing.
It's safe to say, there are more than one way get to a finished product. I can't wait to learn more so I can leave snarky comments too.
🤏😎 👉🍷