Long time brewer. First time wine maker.
I’ll try and keep this to a novel. My wife bought me a 5 gallon cask and I would like to use it to cask a beer, but I thought it might be nice to mellow the cask a bit and use that as an excuse to try my hand at wine making.
My first wine is a Pinot Gris (Vintner’s Reserve). So far things have gone wonderfully. I really think I have yet another hobby.
My second week in the secondary and I have hit all my numbers and the wine has cleared perfectly.
I decided to try and use a wine saver to degassing. I am using a six gallon Better bottle. I was able to fit the stopper over the hole in the bung. When I started to pump the bottle began to collapse and the wine was getting close to being pumped out.
I have read around that this method of degassing works well and I will ass/u/me that it is probably more geared towards using a glass carboy (?)
I don’t have a problem using a stirrer with a drill at this point I am just curious if I am making too tight a seal or I should just use another method.
Also while I am rambling on… Another question…
I will need to top off and was wondering what method is preferred… Top with water or wine. I am slightly over my target and would like to have a final gravity that is close to the destructions (0.996)
Is topping with water going to kill my gravity?
Thanks for reading and hopefully your comments