I was trawling through some wine-making forums yesterday (found you, Shirlthegirl, on one of them!) and noticed that quite a few of them mentioned "degassing". I've not come across this in any of the books I've read; is it something that should become part of the wine-making routine as a kind of safety thing? When's the best time to get a-shaking or a-stirring? I also have some bramble that seems to be in the same position as the raspberry. Don't fancy any more glass bombs (am still clearing up after the ginger beer). I've heard of the malo-lactic fermentation (made some cider last autumn); does that just need more time to finish? Neither wine is particularly cloudy. Ta muchly for the advice! Summer temperature in my flat is a whopping 14 or 15 degrees centigrade (I only have to wear one woolly jumper with my grass skirt; after all, it feels tropical after the winter. Possibly not ideal for winemaking though...). 13 gallons on the go at the moment, quite a lot of them made towards the end of last year and at the beginning of this year. I've been leaving them for ages just in case the cold did get to them but if degassing can move things along a bit then I'm all for that!