What Is Degassing?

Degassing is a process when the fermented wine or wash is ready for fining. When it comes time to stabilize and/or fine your fermented brew, it has to be stirred vigorously; stirred enough to drive off all of the CO2 that has accumulated during fermentation, this process is known as degassing.

There are predominantly two ways to degas.  This is either by stirring/agitating vigorously using as spoon or paddle, or by using a piece of equipment called a Degasser.

The reason we degas is because the dissolved gas (CO2) will attach to the fining agents, preventing them from settling out.  The other reason is when using an Air Still.  You may find that residual gas can cause a vibration or knocking of the still as it heats up and the vaporised liquid passes through.

You need to stir hard enough to make a foam, and then keep stirring until the foam stops forming.  Only then will the gas be driven off so the fining agents will work their magic. The Degasser tool is easy to use as all you have to do is put the tool into a drill on the lowest speed setting and pull the trigger. This turns the blade’s on the Degasser and causes the Co2 foam to rise to the surface.  You may consider doing this a couple of times over the course of a couple of days to make sure you have degassed as much as possible.

Chris Marshall – brewathome.shop (Last Updated: 20th October, 2022)