I have a question I usually do country wines they are the most fun. But I recently did a couple of wines from kits (for a quick fix). Both kits had a de gassing time, but none on Jack Kellers site. What do you think I should do. I have not degassed any of my wines. I have Tea, Pumpkin, Cranberry, Grapefruit, Pear, and peach. Help!!

I know some people actually set up a system and use an electric drill with a paint stirring rod and really churn their wine like they are making butter. Many of the kits have the degassing in their instructions. I suspect a lot of the degassing is when you want to get through the process very quickly before you bottle the wine. If you don't degass you could have bubbles in your wine or worse yet pop corks and break bottles.

I don't degass. I add my last chemicals about 4 to 6 weeks before I bottle. I just allow the carboy to sit under the airlock and the metabisulphate degasses itself. My wines are about 8 months old when I bottle.

The only time I stir my wine is in the primary, about once or twice a day slowly, making sure the oxygen gets to the yeast so I don't get the sulphur odor. Other times I stir is when I add chemicals just to make sure they are mixed into the wine.

Keep in mind everyone makes their wine a little differently. They will all swear to their proceedures. You have to experiment on your own and see what works for you.

Thank You for your help.