Following three days cold soak with ice and Argon, I will be
fermenting 120 gallons of must (Syrah) in six 32-gallon primaries.
Before commencing three days of delestage (primarily for seed
deportation) supplemented by morning and evening punch downs (up to
107 Brix then pressing to carboys) I hope to do once daily direct
oxygenation injections for a day or two via 36" SS tube with 2 micron
diffusion stone when the first caps form.

Using my O2 tank (part of my Oxy/Acet rig) with standard regulator, I
plan to introduce 3 mg/L to each of my fermenters. According to ICV,
the rate is "1 second at 3 bar pressure per Hl equals 1 mg/L dissolved
O2." (Hl being approx 26 gallons.) One-third the pressure (1 bar or 15
PSI) should then deliver my targeted 3 mg/L if I stir it in at
fermenter bottoms for three seconds.

This is my first attempt at any form of oxygenation. I am wondering
if fellow winemakers might be willing to share some of their knowledge
on the subject and my formula.

Sincerely,

Tacoma Joe

Never done it. I am considering trying it at some point. I do have a
question for you. Why cold soak with Argon? Isn't SO2 generally good
enough for a few days of cold soak? I've never had a problem. I save
my argon for extended maceration. I am curious how your process works
out. Please keep us informed.
Marc

On Aug 14, 1:21 pm, Tacoma Joe wrote:
Following three days cold soak with ice and Argon, I will be
fermenting 120 gallons of must (Syrah) in six 32-gallon primaries.
Before commencing three days of delestage (primarily for seed
deportation) supplemented by morning and evening punch downs (up to
107 Brix then pressing to carboys) I hope to do once daily direct
oxygenation injections for a day or two via 36" SS tube with 2 micron
diffusion stone when the first caps form.

Using my O2 tank (part of my Oxy/Acet rig) with standard regulator, I
plan to introduce 3 mg/L to each of my fermenters. According to ICV,
the rate is "1 second at 3 bar pressure per Hl equals 1 mg/L dissolved
O2." (Hl being approx 26 gallons.) One-third the pressure (1 bar or 15
PSI) should then deliver my targeted 3 mg/L if I stir it in at
fermenter bottoms for three seconds.

This is my first attempt at any form of oxygenation. I am wondering
if fellow winemakers might be willing to share some of their knowledge
on the subject and my formula.

Sincerely,

Tacoma Joe

I'm thinking the delestage might get you more than enough oxygen.
Once the cap forms I'm not sure you need the oxygen.

The way I see it you are oxygen starved and cold when you are starting
out, both bad. You may want to reserve a part of your free run to
build as a good starter while the rest cold soaks, once you are done
cold soaking you could warm it up and oxygenate by delestage. You may
want to get your hands on 'Knowing and Making Wines" by Peynaud and
look over chapter 9. I'm not saying your idea is bad, just that the
cold has to be dealt with too.

As to flow rate I would use the combined gas law; I don't see temp in
your equation. ((P1*V1)/T1)=((P2*V2)/T2) (It's the combination of
Boyle and Charles laws). Use absolutes for your equations too.
Maybe I'm splitting hairs, I just don't want to mislead you on 120
gallons of Syrah...

Joe

Joe

On Aug 16, 3:46 am, Joe Sallustio wrote:
On Aug 14, 1:21 pm, Tacoma Joe wrote:





Following three days cold soak with ice and Argon, I will be
fermenting 120 gallons of must (Syrah) in six 32-gallon primaries.
Before commencing three days of delestage (primarily for seed
deportation) supplemented by morning and evening punch downs (up to
107 Brix then pressing to carboys) I hope to do once daily direct
oxygenation injections for a day or two via 36" SS tube with 2 micron
diffusion stone when the first caps form.

Using my O2 tank (part of my Oxy/Acet rig) with standard regulator, I
plan to introduce 3 mg/L to each of my fermenters. According to ICV,
the rate is "1 second at 3 bar pressure per Hl equals 1 mg/L dissolved
O2." (Hl being approx 26 gallons.) One-third the pressure (1 bar or 15
PSI) should then deliver my targeted 3 mg/L if I stir it in at
fermenter bottoms for three seconds.

This is my first attempt at any form of oxygenation. I am wondering
if fellow winemakers might be willing to share some of their knowledge
on the subject and my formula.

Sincerely,

Tacoma Joe

I'm thinking the delestage might get you more than enough oxygen.
Once the cap forms I'm not sure you need the oxygen.

The way I see it you are oxygen starved and cold when you are starting
out, both bad. You may want to reserve a part of your free run to
build as a good starter while the rest cold soaks, once you are done
cold soaking you could warm it up and oxygenate by delestage. You may
want to get your hands on 'Knowing and Making Wines" by Peynaud and
look over chapter 9. I'm not saying your idea is bad, just that the
cold has to be dealt with too.

As to flow rate I would use the combined gas law; I don't see temp in
your equation. ((P1*V1)/T1)=((P2*V2)/T2) (It's the combination of
Boyle and Charles laws). Use absolutes for your equations too.
Maybe I'm splitting hairs, I just don't want to mislead you on 120
gallons of Syrah...

Joe

Joe- Hide quoted text -

- Show quoted text -

Joe: Thank you for your reply. Reserving a part of the crush juice to
build a good starter sounds like the way to go. Probably a lot safer
than injecting O2 into a cold must. Perhaps a one-time injection
simultaneous with inoculation of the starter to promote a strong start
in the "warmed" must. I've just ordered the Peynaud book from Amazon,
and I'll be looking closely at the equation you suggested for the
temperature. Thank you very much for your sound advice and for your
willingness to help so many others seeking help, like myself, on this
Google Group. Sincerely, Tacoma Joe

Perhaps a one-time injection
simultaneous with inoculation of the starter to promote a strong start
in the "warmed" must.

I can't see that as a bad idea. I tried to find another reference as
to how much oxygen you should be adding and the best I could come up
with was giving you the equations for standard volume since you
already had a reference. (I used to work in metrology and calibrated
flow meters among other things.)

I have a lot of reference books; I'm always happy to help. (It makes
the money I spent on them seem more worthwhile.) :O)

Joe