Degassing Your Wine
"Dear Paul,
Sometimes I have trouble getting all the CO2 out of my wine. James Bond knows what he likes – but I have to ask – is it better to shake, or stir my wine?"
There are a couple of things you need to know about each method.
If you shake the carboy – be sure you're working only on a carpeted area. If you rock the carboy back and forth on a cement floor, you risk cracking it.
If you stir, you'll be using the reverse end handle of you spoon. This is a more effective method of agitating the CO2 gas out – but – you MUST remember to sterilize the spoon each time! It can also be time consuming – the characteristics of some wines, combined with cooler winter temperatures can sometimes mean it could take close to a week to get all the CO2 out.
Which brings us to method three – and that's the VACU-VIN system. This is a system that was originally designed to draw the air out of an opened bottle of wine, so it could be enjoyed over a couple of days. But – when used with an adapter – it will create a vacuum in the carboy, and draw out the CO2 as efficiently as can be! Ask Paul about the VACU-VIN – we'd love to show you how it works!
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