So, I'm getting ready to do the next group of steps to my Orchard Breezin kit, and thinking the trickiest part is probably the de-gassing. Since basically ALL steps in this series require STIRRING, can we transfer it back to the PRIMARY BUCKET (after discarding the lees) for a better angle, rather than keeping it in the narrow-necked carboy? Either for all of these steps, or at least for the full de-gassing step? Of course we'd transfer it back to the carboy afterwards since I know that is important to keep air out better. Or do some of the chemicals we add have the potential to interact with the bucket's plastic even for 5 minutes of de-gassing? I'm embarrassed to say that we do not have a working drill.
Exerpt of my instructions:
2. Siphon 2L of wine from the carboy and reserve.
3. Continue siphoning remainder of wine into the (6 US gal.) carboy. Do not disturb the sediment (called “lees” in winemaking terms) during this racking. Discard sediment.
4. Add Pkg. #2A Sulphite to the wine and stir vigorously.
5. Add Pkg. #2B Potassium Sorbate (if your wine kit contains 2 packages add both) to the wine and stir vigorously.
6. If your wine kit includes finishing blend or sweetening blend, please refer to label instructions and add now.
7. Important: Degas wine vigorously for 5 minutes by stirring with the handle of a spoon or with a drill mounted stirring device. INSUFFICIENT STIRRING WILL PREVENT THE WINE FROM CLEARING ADEQUATELY.
8. Add Packet D1 (Kieselsol) to wine and stir for 1 minute. Then add D2 (Chitosan) and stir well.
9. Top up with reserved wine to within two inches of the airlock. Attach bung and airlock.