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 Degassing Wine With A Drill Mixer


Degassing Wine With A Drill Mixer Posted on September 12, 2013 by Ed Kraus - See more at:

How do I make fruit wine using the Vintner’s HarvDegassing Wine With A Drill Mixer Posted on September 12, 2013 by Ed Kraus

There have been 2 comment(s)

Thank you so much for all the information--it has been a lifesaver at times! My question is on degassing wine with a drill Mix-Stir in the carboy.

 How fast should I be using it with my drill? It seems like I just keep making more and more foam if I speed it up and I don't know if that's a good thing or not. It also takes forever.

 Should I slow the drill down? And when should I stop-is it okay to have just a few bubbles left?

Thanks so much from a "Newbie", and keep up the good work. Name: Eileen M. State: Florida

 Hello Eileen, When degassing wine the a drill mixer, you want to run the drill as fast a possible.

The only thing that should be slowing you down is not wanting to make a mess with the foam that is coming up and out of the wine. Like pouring a glass of hot soda pop, this may require a little patience on your part. But other than that go as fast as you can. No reason to keep things slow. Degassing the wine quickly will not hurt it at all. Having said this,

       the one thing you definitely do not want to do is splash the wine. Splashing is different than mixing the wine. When the Degassing/Mixing Paddle is submerged into the wine it is only agitating the wine within itself. When you are splashing the wine you are disrupting the surface of the wine.

                  Splashing the wine can allow air to saturate into the wine. This would be a bad thing since air in the wine will promote wine oxidation. Splashing is not so much an issue when you are first starting the degassing process because so much CO2 gas is coming off the wine that air can not saturate.


But it does become a consideration as you finish up degassing the wine with your drill mixer. As to your question about how long you should be degassing the wine with a drill mixer or how far you should go with it, you want to get it to a point where there is only a small amount of foam being produce. Don't worry about getting all the gas, just get to a point where it's relatively hard to make foam.

If a remnant amount of CO2 gas is still in the wine, that's okay. This amount will have opportunities to leave during racking and bottling.

Just realize that degassing wine with a drill mixer is a safe and efficient way to go about it. Just get the paddles in the wine before spinning it, and you'll have no issues whatsoever. Happy Winemaking, Ed Kraus - See more at: fruit purees?

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10.The wine can be bottled when it is clear and stable.



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