I have a 12 gallon stainless steel vessel with 10 gal. of pinot noir in it. I racked it once and it has been sitting for 6 months or so.
I keep the 2gal of headspace full of CO2. Everything seems to be going very well - I tasted it recently and I think it's ready to bottle. (months overdue, actually)
The only minor problem is there seems to be some CO2 still dissolved in the wine, which makes sense.
So, I got a brake bleed kit and will make a vacuum and let all the carbon dioxide bubble out. I read that it only takes 5-10 mins at vacuum for the CO2 to bubble out.
My question: Can I just set the vacuum and leave it for one or two or five days until I am ready to bottle ? Is there anything at all wrong with replacing the headspace with a vacuum for an extended period of time ?
Next year, when I do this again, can I just skip the CO2 blanket and keep the the wine under vacuum at all times ? This is after all fermentation is done and we're just letting it sit on oak cubes or ... we're just too busy to bottle it so it needs to sit ... any problem just being under vacuum all the time ?