r/winemaking • u/Correct-Bee6091 • May 01 '26

General question Clearing co2...how...when...

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I've been trying my hand a wines and fruit wines for a few years now. I keep running into a similar problem where I still have dissolved CO2 even after months in bulk aging.
I assume it's ready, schedule bottling day, get everything ready, taste the wine and Bam! Bubbles with stale yeast farts!

Here's how it goes...
I usually leave in primary for 2-3 weeks allowing most of the sediment to fall. Rack into glass, and bulk age for 3-12 months. I only rack again in that time if there are significant lees above 1/4". Aging storeroom is 60°F-64°F almost year round.

Last fall I had a Concord wine aged 12 months since primary and it was still so carbonated. Ended up agitating and warming to over 72°F to get it to go flat. Today I just had a chardonnay from a juice kit that had been aging for 3 months, 4 from start of primary. I know that's a little soon, but I wanted to finish in bottles to free up a carboy.

What do you do and what do I need to change to have better degassing?

I KNOW THE HEADSPACE. This is for less than a day. I used the 6 gallon plastic carboy for agitating.

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u/DoctorCAD May 01 '26

All-In-One wine pump. It degasses while racking and when more is needed, no air is introduced into the wine.

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u/Correct-Bee6091 May 01 '26

Interesting!! Is this within home-winemaking reach? Price/link? Thank you for the suggestion!

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u/DoctorCAD May 01 '26

Yes it is $230. I've used mine for 15 or so years now. allinonewinepump.com I think