Now that your wine has completed secondary fermentation, let's degas the wine and add the rest of the additives that are found in your wine kit.

1. Start by cleaning and sanitizing the following pieces of equipment: Plastic Paddle or Spoon or drill mounted stirrer, measuring cup, kitchen spoon and second carboy. (If you don’t have a second carboy, you can substitute your fermenting bucket for a transfer vessel. Be sure to clean and sanitize this as well.)
2. Rack (transfer) your wine to the clean and sanitized carboy. Alternately, if you don’t have a spare carboy, transfer the wine to your clean and sanitized fermenting bucket. Then clean and sanitize your carboy and transfer your wine from the bucket to the carboy.
3. Before adding any of the other ingredients, degas the wine by stirring the wine vigorously for 2 full minutes by hand or use your drill mounted stirrer for 30-60 seconds. When finished, you should have a lot of foam on top of the wine. If you don't, you did not stir it hard enough. (This is where the drill-mounted stirrer really comes in handy!) NOTE OF CAUTION – You can create what we call a “wine volcano” in this step due to the large amount of Carbon Dioxide (CO2) in the wine. Therefore, it is a good idea to stir and stop and notice how much foam you get before you stir too much and create a mess!
4. Dissolve contents of the package labeled “Metabisulphite” in ¼ cup of water and add to carboy. Stir very vigorously for another 2 full minutes by hand or 30-60 seconds with your drill-mounted stirrer to disperse the stabilizers and drive off more CO2. Once again, when finished, you should have a lot of foam on top of the wine.
5. Dissolve contents of the package labeled “ Potassium Sorbate” in ¼ cup of water and add to carboy. Stir very vigorously for another 2 full minutes by hand or 30-60 seconds with your drill-mounted stirrer to disperse the stabilizers and drive off more CO2. Once again, when finished, you should have a lot of foam on top of the wine.
6. Stir the wine 4 more times over the next 24 hours to continue to remove the CO2 from the wine.
7. After a 24 hour degassing, add in the pouch marked siligel and stir well, then add in the pouch marked liquigel and stir well (clarifiers).
8. Top off carboy to within 3 inches of the top of your carboy. If you need to top-up, it is preferable to add finished wine (of your own previous production or store-bought; avoid diluting with water).
9. Ensure airlock is filled halfway with sulfite solution and reattach bung and airlock. Allow your wine to clear completely before bottling!
10. If your wine kit includes a flavoring pack or a wine conditioner, add it on day 28.
11. It is also a good idea to rack your wine to a clean and sanitized carboy, at this time.
12. When you perform this racking, it is easiest to rack into a second carboy, but if you are just getting started, you may not have an extra carboy. In this case, rack your wine to your clean and sanitized bucket. Then, clean and sanitize your carboy and drain the bucket back into the carboy. You should be able to perform this racking in 15-30 minutes and this limited exposure to oxygen will not adversely affect your wine.
13. When topping off with a similar wine, you can simply use a red wine for any red wine and a white wine for any white wine. You will not be adding enough of a different wine to affect the taste of your wine kit.