FoodBanter.com - View Single Post - Champagne Fix: Adding CO2 after disgorgement

Mike McGeough

wrote:
..
>>> I did initially keep the wine at 70F to try and get it started... but
>>> no go... and since I couldn't see any airlock activity I wasn't
>>> certain if it was working or just very slowly.
>>
>
> Do you actually see activity in the airlock? Does it look like a 7
> day old fermentation (couple of bubbles per minute) or ?
>
Jason,

I just found this thread, but I notice that you mentioned airlocks twice
(above). Were you using an airlock on the secondary fermenters, or just
on a monitor bottle? If the main fermenters were under airlock, I don't
think much carbonation would stay dissolved, as the pressure would
escape. Please forgive me if I misinterpreted your procedure.

--
Mike MTM, Cokesbury, NJ, USA

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