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| Once your wine has reached its alcohol potential, yeast activity is stopped and gases are removed. |
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| Yeast activity produces alcohol, CO2 and SO2 gas- which can give your wine a "carbonated" feel. Degassing your wine draws out the unwanted byproducts. |
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| Transfer wine from bucket to glass carboys to de-gas. |
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| Be careful to face the gallon carboy away from your wine-making friends while degassing it :) . |
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| Use power tools to de-gas the wine in the large carboy. |
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| Additives are introduced to your wine to preserve it for 1.5-2 years and to stop fermentation. |
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