Tonight, I used my degassing wand and power drill to degass the chardonnay that has been settling in the cellar. The wine has sat for 15 days since it was transferred from the primary fermentor into the secondary fermentor. Fermentation is complete now and the wine’s gravity measures at 0.992.Â
Per the instructions, I added Potassium Metabisulphite and Potasium Sorbate to the wine and whipped the gas out of it after racking into a bucket. I also added the Isinglass solution that aids in clearing the wine, and continued to vigorously stir the wine. There was very little gas left in the wine, resulting in very little foam, as compared to other batches that I have done. I racked the wine back into a carbuoy and reattached the airlock. In 2 weeks, the chardonnay will be ready to bottle.