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OfflineSMUCKA
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To de-gas or not de-gas
    #13519376 - 11/21/10 12:58 PM (13 years, 4 months ago)

I started a shop brought wine kit my first attmept its a rose. according to the leaflet that comes with says by week 2 the wine is ready to de-gasing and the yeast active should have stopped. Iam in week 6 and its still bubbling about one bubble a min at 20 deg c. should i stop  it fermenting and then de-gas and add the potassium metabisulphite and the potassium sorbate? Or let it continue fermenting?
To class as fermenting  has stoped how long do u guys watch the airlock for bubbles Eg would 1 bubble a hour be class as that it has stop fermenting.

Edited by SMUCKA (11/21/10 01:00 PM)

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Invisibledaussaulit
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Re: To de-gas or not de-gas [Re: SMUCKA]
    #13519818 - 11/21/10 02:43 PM (13 years, 4 months ago)

It stops fermenting when the gravity readings are the same two days in a row.

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OfflineSMUCKA
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Re: To de-gas or not de-gas [Re: daussaulit]
    #13519848 - 11/21/10 02:49 PM (13 years, 4 months ago)

many thanks for that

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OfflineYacub
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Re: To de-gas or not de-gas [Re: SMUCKA]
    #13531483 - 11/23/10 06:05 PM (13 years, 4 months ago)

I never de-gas. If it's still bubbling it's still fermenting, let it sit. You can rack to secondary after the bubbles stop and let it age as long as you need to. I never stop fermentation even when bottling, you never have to worry about it turning to vinegar after only drinking half the jar because it's still putting out enough CO2.

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InvisibleShins
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Re: To de-gas or not de-gas [Re: Yacub]
    #13594310 - 12/07/10 02:28 AM (13 years, 3 months ago)

I read about this guy who used a vacuum cleaner attached to the carboy to degas his wine.  I think i'm going to try this method on one batch i have going ill tell you how it works.


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InvisibletrendalM
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Re: To de-gas or not de-gas [Re: daussaulit]
    #13594677 - 12/07/10 07:21 AM (13 years, 3 months ago)

Quote:

daussaulit said:
It stops fermenting when the gravity readings are the same two days in a row.




NO!!!! Fermenting is done when the sg. reaches 1.000 or below, AND it doesn't change for a couple days.

Anything higher than 1.000 indicates a stuck fermentation. If you bottle it now, it could start fermenting again in the bottle. That is usually quite bad, and you could end up with a couple "grenades" ready to explode at any time.


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Once, men turned their thinking over to machines in the hope that this would set them free.
But that only permitted other men with machines to enslave them.

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Invisibledaussaulit
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Re: To de-gas or not de-gas [Re: trendal]
    #13595002 - 12/07/10 09:52 AM (13 years, 3 months ago)

Quote:

trendal said:
Quote:

daussaulit said:
It stops fermenting when the gravity readings are the same two days in a row.




NO!!!! Fermenting is done when the sg. reaches 1.000 or below, AND it doesn't change for a couple days.

Anything higher than 1.000 indicates a stuck fermentation. If you bottle it now, it could start fermenting again in the bottle. That is usually quite bad, and you could end up with a couple "grenades" ready to explode at any time.



I'm sorry, what do you do?  I'm a professional brewer.

I made a barley wine that started out at 1.140, and it finished at 1.030. At over 13% abv, it was nearing the alcohol tolerance of the California Ale yeast I was using. The yeast was dead, and if I let it sit for 100 years, it will never hit 1.000.

Barring any sort of wild yeast and bacterial contamination, the fermentation could be stuck. Low pitching rate, poor oxygenation, and poor yeast viability could cause the fermentation to get stuck, but fermentations generally do not start up again after it has stopped without the addition of more yeast and/or nutrient.

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InvisibletrendalM
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Re: To de-gas or not de-gas [Re: daussaulit]
    #13595255 - 12/07/10 10:57 AM (13 years, 3 months ago)

What did I say that was wrong? :shrug:

I made a barley wine that started out at 1.140, and it finished at 1.030. At over 13% abv, it was nearing the alcohol tolerance of the California Ale yeast I was using. The yeast was dead, and if I let it sit for 100 years, it will never hit 1.000.

Well that was a result of the yeast you were using, and, I expect, it was a planned result. You started the brew knowing that it would reach about 13% and that there would be some sugar left.

However, the OP said it was a kit...and in my experience kits usually have yeast that will go to over 16% (18% under ideal conditions). Further, every kit I have seen has you take it down to absolute dryness, stabilize, and then add sugar to it (if you wish) to make a sweet wine.

So telling the OP that his kit is done fermenting when the sg hasn't changed for two days is wrong. I don't care if you are a professional brewer or not, and the facts certainly don't care either.


--------------------
Once, men turned their thinking over to machines in the hope that this would set them free.
But that only permitted other men with machines to enslave them.

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OfflineSMUCKA
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Re: To de-gas or not de-gas [Re: trendal]
    #13595576 - 12/07/10 12:10 PM (13 years, 3 months ago)

iam gona leave them until they stop bubbling i feel as this will be the safest way. i dont wanna add chemicals to stop/kill the yeast b4 i bottle. the yeast that came with the kit was champange so it should go quite high.

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