We vacuum degassed our wine for the first time yesterday. Oh, the excitement!
I’ve been making homemade wine for almost seven years now. Previously, I’ve shaken my carboys, stirred them, or used a degassing wand attached to a power drill. These methods work, eventually, but I’ve always had a problem getting my wines completely degassed.
We talked to several other home winemakers about vacuum degassing homemade wine. Mrs. Noontime and I decided it was time to give it a try. After vacuum degassing three carboys, we’ve learned a few things.
Please check out this video we made while we were degassing our pineapple wine. It’s short, but clearly shows the first lesson we learned: vacuum degassing is extremely effective . Some wines take longer than others, but this is the first time we’ve been absolutely sure there is no CO2 left in our wine.
Second: we realized having a run-off reservoir is a good idea in case foaming gets out of hand! We used our Enolmatic bottle filler which fortunately has one. So when the wine did foam up, it was drawn into the vacuum tube and out into the reservoir, without harming the Enolmatic. I was able to adjust the vacuum to reduce the foaming, so after practicing a bit we lost little or no wine.
Third, and most importantly: we need to rack our wine first so we don’t draw up all the sediment from the bottom of the carboy back into the wine. Again, this is evident in the video. Now that the wine has been degassed, everything should settle out and clear pretty quickly, but we’ll know better next time.
For us, vacuum degassing homemade wine has produced good results. What’s your favorite method for degassing your wines? Let us know in the comments.