During the fermentation, your wine will become gassy. Every wine kit will be a little different in regards to the amount of gas (CO2) that will develop. A very gassy wine will of course take longer to degas than one with less CO2 in it. CO2 will come out of your wine much more easily at warmer temperatures. Therefore, it is a good idea to keep the wine at a higher temperature during this step. Usually a wine will degas within one day but sometimes it can take as long as three days. The important thing is to continue the stirring process periodically until you see no more visible signs of gas or gas bubbles. Now you can lower the temperature for the clearing process.

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