degassing

[Thomas]

One of the problems with reading specific gravity after fermentation is that CO2 skews the results--maybe that is the reason for all that whacking at the wine! And when the wine reaches so close to the end of dry fermentation, but not quite there, specific gravity readings aren't much help--best to take a direct residual sugar reading (if the wine is white you can use tablets originall designed to measure sugar in urine-if it is red wine, I cannot remember if there is a product for home winemaker use to read residual sugar).

[This message has been edited by foodie (edited 07-22-2004).]