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Degassing Your Wine

Posted November 1st, 2009 | 4 Comments

"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!

Also available in store is rental of our degassing pumps.

Post filed under: Ask The Vintner

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Comments

Carole wrote on Jan 2, 2013 3:12 PM:
A quick question. After using the vac-vin do you have to let go the pressure from the adapter ???
Ron wrote on Jan 2, 2013 3:21 PM:
When you use the Vacuvin you create a vacuum sucking out the CO2 - you leave it under vacuum 24 hours. If you tip the little valve on the top of the Vacuvin you release the Vacuvin and the sound you hear is actually air going back into the carboy. The short answer is "No".
kevin wrote on Jan 10, 2013 11:27 AM:
can the co2 fall back into the wine if not releasing the vacume in carboy?
Ron wrote on Jan 16, 2013 12:12 PM:
When under vacuum as the CO2 fills the top of the carboy the next time you pump the Vacuvin it sucks that CO2 out creates a new vacuum which is released the next time you pump. When you release the vauum you allow oxygen to be sucked back into the carboy. Wine is damaged with the continous introduction of oxygen.

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