Basically, yeast metabolizes sugars into alcohol and carbon dioxide (CO2) gas during fermentation.  The gas supersaturates the “young” solution.  If you drink at this point, the CO2 will easily come out of solution and form carbonic acid when it is exposed to the moisture on your tongue and in your nasal cavity.  That's why we get the sharp tastes and aromas normally associated with newly fermented wines.

Those using The Gas Getter have found that removing ENOUGH carbon dioxide immediately "mellows" the wine by allowing the desired tastes and aromas of the grape (or other fruit) to emerge.  AGAIN.....THOSE GOOD TASTES AND AROMAS ARE ALWAYS THERE!  They just have to be allowed to become dominated to be enjoyed.


Basically , the “natural aging” process takes many months  in a temperature controlled atmosphere to remove the carbon dioxide and other unwanted gasses that are entrained in the wine. 

The most popular ways of mechanically degassing wine are stirring by hand or attaching a rod with a paddle on its end to a common household drill and stirring the wine for a minimum of 5 to 10 minutes.  This method is not only a work intensive and sometimes messy procedure, but you can only process one carboy at a time.  Obviously, this is not an enjoyable experience, especially when more than one carboy of wine is involved.  Even after all this work, the wine maker has no “feel” as to how much gas remains in the wine.  Recent tests show the amount of carbon dioxide removed is still too low.

Enter, the GAS GETTER, a multi carboy wine degassing device. This is an affordable, easy to use device that’s actually fun to watch.  Just follow the easy instructions and let your compressor do the work.  We have tested processing up to 24 carboys of wine at one time in 90 minutes.  The only work involved was gently shaking the carboys about every 5 minutes to expose the “young” wine to the vacuumed cavity.  In less than 90 minutes, many wines can be enjoyed at or near their peak flavor and aroma.

In a short period of time, we gently degas in an enclosed system until the “bubbling off” noticeably slows down. 

When we are finished we have a “feel” for how much gas remains in solution.  We have removed at least 5 times more gas than can be removed by “stirring” and without the work, without the mess and no chance of oxidizing our precious wine.  It is precious now.  We can taste its fruit and smell its intended aroma and we are always confident that our wine is ready for any clarifying procedures that we might want to use.  In short, The GAS GETTER  MAKES A GOOD WINE A WHOLE LOT BETTER.

Bottom line—this device is a great product.  Every wine club, u-vint or serious amateur wine maker should have The GAS GETTER to aid in the wine production process.

When the wine making community hears about The GAS GETTER and gets some experience with it, we feel sure that this will become the popular way to degas wine and more wine makers will include “degassing” in their great hobby.  At the end of 2012, we had nearly 400 happy customers!


The GAS GETTER is available in 8 different models:

  • Gas Getter Model 205-1
  • Gas Getter Model 205-4
  • Gas Getter Model 207-1
  • Gas Getter Model 207-4
  • Gas Getter Model 207-6
  • Gas Getter Model 207-12
  • Gas Getter Model 207-18
  • Gas Getter Model 207-24

Also Available:

The Vacuum Retainer which can control the vacuum and provide continued freshness.

YouTube Demonstration Videos
See our demonstration videos for all of our models.  Click here....

Other YouTube Videos
Rhone Lahr, inventor of The Gas Getter, and Expert Wine Tester Kim Shannon discuss the process of wine degassing.  Click here for the video...

Ready to Order?
If you are ready to place your order for the GAS GETTER, click here for the Order Form or for the best way, call us directly at 864-602-0221.