Carbonation is a natural byproduct of fermentation, and when your yeast convert sugar into alcohol, they're also producing carbon dioxide.
You'll find that your drink is lightly carbonated when you first try it. You can choose to enhance carbonation, or you can choose to remove it completely.
Here's how to fully decarbonate or degas your drink:
1. After you've finished cold-crashing for 48 hours by following our starter recipe or another recipe, rack your wine slowly and carefully.
2. Shake or swirl your drink repeatedly.
3. Take the cap off slowly over the sink, and release the gas.
4. Repeat steps 2 and 3 until your bottle no longer makes a fizzing noise when you remove the cap.
5. Move your bottle to the fridge. While it’s in the fridge, make sure you leave the cap on loosely — it helps reduce the amount of gases that stay in the solution, and lets the carbon dioxide escape.