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Author Topic: Degassing  (Read 1606 times)

Offline ahgrafx

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Degassing
« on: May 02, 2020, 07:10:05 pm »
What happens if you don't degas a cider?

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Offline joe_meadmaker

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Re: Degassing
« Reply #1 on: May 02, 2020, 10:55:49 pm »
What stage are you referring to?  During fermentation, before bottling, etc.?

What is the OG of the cider?  I'm familiar with degassing when making mead or wine.  I suppose it could be done with a cider, but I haven't seen that myself.
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Offline ahgrafx

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Re: Degassing
« Reply #2 on: May 02, 2020, 11:44:34 pm »
Before bottling, while racking into secondary with a gravity of .998 it was extremely bubbly which could only be co2. Does it affect flavor or comfort after drinking?

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Offline pete b

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Re: Degassing
« Reply #3 on: May 03, 2020, 06:02:01 am »
I think that was just the co2 coming out of solution during racking. In other words the racking was the degassing. This is normal. You only want to degass higher gravity fermentation’s i.e. mead and wine, and only during fermentation. After fermentation you want to introduce as little oxygen as possible.
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Offline denny

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Re: Degassing
« Reply #4 on: May 03, 2020, 07:27:15 am »
FWIW, I've made a lot of cider and never degassed.  I can't think why it would be necessary.
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Offline ahgrafx

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Re: Degassing
« Reply #5 on: May 04, 2020, 10:17:58 am »
Thanks guys

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Offline ravenwater

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Re: Degassing
« Reply #6 on: May 05, 2020, 12:00:01 pm »
I guess there are those who prefer a "still" cider - uncarbed - so in that case degassing possibly would make sense. I enjoy the carbonation and leave my ciders alone when bottling/kegging. A little spritz or hint of carbonic bite emphasizes the nice apple sharpness for me.
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