I bottled my first home made wine last week. It's an apple wine that didn't turn out so well. The good news is that I think I know most of the reasons it isn't very good and I'm going to try again with a rhubarb wine soon.
One of the big mistakes I made was not degassing the wine enough. The finished product has nearly carbonated, harsh taste and when i pour it there are large bubbles at the top of the glass. I degassed by hand and only stirred for a few minutes so I'm certain it wasn't enough. The question though, is how do I determine that I have degassed the wine sufficiently, and what's the best method for doing this without buying expensive tools.