degassing

[hotwine]

Some winemaking supply houses sell a plastic stick about 24" long with a large paddle on one end and a small one on the other (both are perforated). The stick's end with the smaller paddle is inserted into the carboy and the larger paddle is grasped to enable a vigorous "whacking" motion, to encourage the release of CO2. It usually takes 4-5 whacking sessions over 30-45 minutes to see a change in the foam on the wine's surface from a froth of tiny gas bubbles to a looser layer of larger bubbles. The less gas that is present, the larger the surface are that is devoid of foam and bubbles, until the surface is completely clear.

That's the process I was taught in a custom wine-making shop in which I volunteered until recently. Is it valid? Dunno.

I agree with Foodie: natural is best.