37 Comments

  • Greg Donaldson
    Posted September 25, 2018 11:25 AM

    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.

  • Anthony Sparapani
    Posted September 25, 2018 11:25 AM

    what a total waste of time. it will de gas on its own

  • TimeforaChange InGovernment
    Posted September 25, 2018 11:25 AM

    Seems to me there are quite a few 'Chemicals' being put into wines, these days. Is there not a more natural, involving a lot less chemicals added, way to make wine? Don't ever remember reading how they had these chemicals to add to wine, made couple hundred years ago?
    I guess that's where I keep getting hung up? Reasons to add them, other than looks, because taste would actually be the chemicals, not the actual taste of the ingredients added. Of course, to each, his own. Just like opinions, people have different tastebuds.
    Thanks for vid though. Quite informative.

  • Kawaii Kitty
    Posted September 25, 2018 11:25 AM

    How do you get a kit?

  • John
    Posted September 25, 2018 11:25 AM

    If we want a sparkling wine, do we skip this step?

  • Mario Cyr
    Posted September 25, 2018 11:25 AM

    Have you had experience of your wine turning into vinegar doing it with a bucket?…Mario from Nova Scotia, Canada

  • Brockton Ma.
    Posted September 25, 2018 11:25 AM

    This guy is incorrect. Follow the instructions that come with the kit.

  • Farmboy2917
    Posted September 25, 2018 11:25 AM

    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.

  • Truman Sharp
    Posted September 25, 2018 11:25 AM

    you have to be very careful not to oxidize your wine while degassing, a little CO2 in the wine is negligible…

  • Ryan Parr
    Posted September 25, 2018 11:25 AM

    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.

  • Tino LaFratta
    Posted September 25, 2018 11:25 AM

    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.

  • Gary Rose
    Posted September 25, 2018 11:25 AM

    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…

  • Kimber45
    Posted September 25, 2018 11:25 AM

    Doesn't this method kick up all of the sediment? Wouldn't it be better to put it in the carboy and then degas it…

  • JoAnne McGrath
    Posted September 25, 2018 11:25 AM

    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.

  • ReviewLife. pk
    Posted September 25, 2018 11:25 AM

    Nice video plz tell me the secondary fermentation. Of wine which chemicals you used if someone don't have what to do plz

  • Sand Man
    Posted September 25, 2018 11:25 AM

    This exposes it to way too much oxygen

  • merrick Gabriel
    Posted September 25, 2018 11:25 AM

    is it wise to check wine will still bubbling after 2 weeks.?????

  • werywerywile
    Posted September 25, 2018 11:25 AM

    the plastic bucket doesnt become contaminated?

  • David Campbell
    Posted September 25, 2018 11:25 AM

    were's the third video

  • David Whitcraft
    Posted September 25, 2018 11:25 AM

    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.

  • Bernardo B
    Posted September 25, 2018 11:25 AM

    3:44 i dont think that is co2.

  • markspc1
    Posted September 25, 2018 11:25 AM

    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.

  • Alex M
    Posted September 25, 2018 11:25 AM

    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

  • AM BÖREĞİ
    Posted September 25, 2018 11:25 AM

    WİNE İS GOOD BUT IT HAS GOT TOO MUCH CALORİE LİKE ANOTHER ALCOHOLİC BEVERAGES

  • Daniel Langlois
    Posted September 25, 2018 11:25 AM

    Unique case where degassing purpose is misinterpreted. Longevity…

  • UnbaisedWine
    Posted September 25, 2018 11:25 AM

    great!

  • TheProfessor936
    Posted September 25, 2018 11:25 AM

    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.

  • John Lariviere
    Posted September 25, 2018 11:25 AM

    Excellent video and audio quality.  Wish all YouTube videos were of this quality.

  • walter hartland
    Posted September 25, 2018 11:25 AM

    just juice yeast and cane sugar use domino sugar all sugars are not the same corn sugar and cane sugar you want cane sugar

  • walter hartland
    Posted September 25, 2018 11:25 AM

    i dont under stand the hydrometer and i dont like chemicals trust me test it with people who drink a lot

  • walter hartland
    Posted September 25, 2018 11:25 AM

    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
    Posted September 25, 2018 11:25 AM

    air is a killer 4 wine

  • Wensi Peng
    Posted September 25, 2018 11:25 AM

    There is a new way to top up carboy. Please check on Youtube and Amazon.com for "Wine Better-TopUp"

  • ThinkMatthew
    Posted September 25, 2018 11:25 AM

    Dang that "wine" will turn into battery acid with all those chemicals added in.

  • ARCSTREAMS
    Posted September 25, 2018 11:25 AM

    dont the gas and bubbles settle out eventually on it's own if you leave it in the carboy or final fermentor?

  • GibsonTB11
    Posted September 25, 2018 11:25 AM

    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?

  • usaisalwaysnumber1
    Posted September 25, 2018 11:25 AM

    WTF? all you have to do is let it sit with air lock attached  why add all this chemical shit for? ruins the taste of a good wine.remember   PATIENCE is key ingredient to wine making..chemical crap? NO WAY.

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