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Originally Posted by Headfry  What is degassing???? please |
Stirring or shaking to get the co2 out of the fermented wine. If you don't remove it all (or most of it) sediment will remain in suspension and the wine will taste yuk. Degassing is done before adding finings or leaving the wine to 'fall clear' if you are more patient.
(Note to self - try de-gassing the apple and kiwi to see if that helps it to clear)