wrote in message
oups.com...
I've always been tempted to sulfite/clean/bake out at 500F some sand
and pour that into a carboy. Those many nucleation sites should cause
an immediate explosion of gas (which means really slow addition)... and
if it were clean sand there should be no impact in taste.

I saw something rather funny about mento's being used to release all
the gas from a diet pepsi. Interesting...

Two things come to mind. First, sand will have a porosity of about 30 to
33%. Therefore, you will loose that much wine in the sand where you cannot
rack it. Second, you need really pure sand. Glass quality sand. Most sand
is a conglomerate of many types of ground up rock. Even if you get all
organic mater out, some of that rock will probably be soluble in an acidic
solution like wine.

Ray