Degassing Wine

howamidifferent

From the DOCs kit instructions, we have the following text.

When you are absolutely certain that fermentation is over:
A. Use a syphon to rack off wine into another sterilised vessel so you can
discard the sediment. An extra 33L bucket is handy here.
B. Taste your wine to make sure it is not sweet (or more scientific - check
that it is below 1000 on a hydrometer). Then add sachet no 2 (stabiliser).
Mix well and shake or stir fermenter vigorously for several minutes.
Even better is to pour wine between two 33L buckets several times.
Leave for an hour after that, then repeat the procedure to remove all
remaining CO2 (which may otherwise slow down finings or even cause
clearing to fail).

Wouldnt this slopping from one bucket to the next repeatedly, oxidise the wine?

giftgrub

howamidifferent wrote: »

From the DOCs kit instructions, we have the following text.



Wouldnt this slopping from one bucket to the next repeatedly, oxidise the wine?

I'm relatively new to this myself, but both kits ive done just say to basically stir the jaysus out of it once you've racked to the secondary.

for the last one i stirred like crazy for about a minute, gave it a rest and repeated 4 or 5 times. that worked a treat.

Some people here wedge their stirring spoon into a drill and do it that way

Tube

howamidifferent wrote: »

From the DOCs kit instructions, we have the following text.



Wouldnt this slopping from one bucket to the next repeatedly, oxidise the wine?

No. I've had that kit and it works! Generally any live yeast will gobble up any O2 with time anyway.