Comments on: Fizz-X Tool

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By: Angry Guy

Angry Guy — Sat, 12 Jan 2008 15:10:25 +0000

I’m making my first batch of wine (shiraz)..Vinters Reserve (winexpert). I’m quickly approaching the degassing stage and I wasn’t sure how to stir the carboy since there is such a small opening. I’ll have to look into the Fizz-X product. I also find it interesting that I could just let it sit for a month longer and have the gas escape naturally. I’ll have to read more about it.
Thanks for the post.

By: Ian

Ian — Sat, 10 Sep 2005 15:28:17 +0000

Yes, letting it sit on its for an extra month or two – I know I know

On the other hand, since I’ve been into this hobby, I all of a sudden have many friends, you know? And they expect wine! So I have to keep ensuring I have a stock on hand for them and for personal use.

I do have some wines that I’m letting age for several months; in the meantime I’ve got others that I need to bottle to make sure these friends keep coming around, hehe.

By: Bob Collin

Bob Collin — Sat, 10 Sep 2005 14:27:01 +0000

The Fizz-x tool works nicely. However, what you are being asked to do by the kit maker is to short cut the production process to fulfill the “four-week” promise. The fermentation leaves behind carbon dioxide. Most of this bubbles out as you watch the process. Some will remain dissolved in the wine. The longer your wine sits, the more CO2 will natural diffuse out of the wine.

Best practice: Keep your air space minimal, sulphite your wine, do an extra racking, let it sit for an extra month or two, and forget the shaking, stirring, or Fizz-X.