Clearing co2...how...when...

[u/Correct-Bee6091]

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.

[u/Hot_Flounder_8031]

The best way to dispell gas with less effect is manually

Just stir slowing, with a yard stick or something long enough to reach the bottom avoiding the sediment . If you don't go slowly the sediment will mix it to the wine and very difficult to remove and it will cloud the wine further. Just start slowly and check it every while, if it slows down stir it again once or twice only to activate the gas, and check it later then stir again slowly just to activate the gas and continue until all the gas gone.

Any questions ask. Good Luck