StillSmart

Hi people

Have been reading up on degassing, and a lot of people use a stick blender to degas. Was just wondering what's the actual method to doing this? Do u keep it under the surface or do u agitate the surface? I'm confused, I held the stick blender at 45 degrees but wasn't sure if I was aerating the wash doing this or degassing? Also I read that above 20 degrees the wash is easier to degass?

Thanks in advance

I claim no expertise here,just some experience,and think temps.for de-gassing matter little.
Whizzing the fermented low wines at any level will only help de-gass,I do not see any problem with aeration to a fermented brew.
But as with egg liason sauces,you must only stir widershins,under a full moon,and only if you are a virgin.
The world is full of nonsense.
One sentence in this post admits to being so.
Robert.

I have this device: http://www.hoptomology.com/2012/02/23/b ... gas-drill/

I am not sure if a stick blender would get enough of the wash agitated to de-gas it well. It won't hurt but unless your fermentor is small (say 10L), I suspect that other things will work better.

Chuck

Again,just my experience,I don't bother de-gassing anymore,other than that,that happens during the racking off,- siphoning from one container to another.
It works for me.
Different strokes for different folks.
Robert

I'd not heard of using vacuum instead of agitation before. I am going to try this:
https://www.youtube.com/watch?v=ZjL80hXkHdI

This is a more fancy version, but costs more too:
http://www.winegasgetter.com/general_information.html

Google "vacuum degas wine" for lots of links.

Happy reading!

Chuck

Chuck,mate,you obviously have more free time than me.
Those links,with my dodgy internet connection,gobbled up a chunk of my life.
But if it works for you,report back,and let us know how it went.
Always receptive to new tricks,especially if they are proven by someone that you trust.
Robert.

Chill posted.This is a more fancy version, but costs more too:
http://www.winegasgetter.com/general_information.html

wonder if this degassing method could be used for oaking as the vacuum created could speed up the oak extraction process.anyone tried it,
Cheers

Gotta laugh.
Verbiose videos about degassing. True.

Somewhere on the board,the effect of pressurising oak has been discussed,I may be wrong but think the consensus was that simply soaking was as efficient.
I don't see a vacuum doing any more than pressure in aiding aging.
I'm unsure what goes on in my micro-wave when I simply cannot wait and try and jump the gun with some "nuking",some of both maybe.
Time and patience seem to be the trump cards with aging.
Always happy to be shown a better way.
But this is drifting from the de-gassing topic.Sorry.
Robert.

Basic chemistry.....

With a stick blender, it's about spinning it all so that any particulates present, are brought back into suspension, which allows the dissolved CO2(present as carbonic acid) molecules to attach to the particles (nucleation points) as gaseous CO2 and rise up, passing out of the liquid as bubbles.

Vacuum de-gassing changes the partial pressure of the airspace above the liquid (reducing it), which "pulls" the gas out of solution (molecular bond between the carbonic acid and other liquid elements being weaker). And the continued drop in pressure caused by the vacuuming device expels the gaseous CO2.

Only downside of vacuum being that it doesn't work in plastic fermenters very well, tending to implode them unless they're made of very hefty plastics.........