Pete, how does using fermentation locks purge carbon dioxide from your
wines?

"Pete" > wrote in message
...
> I need the airlocks to purge the co2 from the wine.
>
> It is in the cold garage and saturated with co2 now.
>
> I need to get rid of this.
>
>
> On Wed, 14 Jan 2004 18:24:35 GMT, "Tom S" >
> wrote:
>
> >
> >"Pete" > wrote in message
> .. .
> >> So here is the plan...
> >>
> >> Rack off the oak and lees to clean corny's
> >>
> >> Add bentonite (should I reduce the quantity since the wine is clear
> >> now?)
> >
> >About 2 lbs bentonite/1000 gallons is a light fining. That should be
> >sufficient. I recommend that you also add about 1 lb Kieselsohl/1000
gal.
> >
> >Be sure to properly hydrate the bentonite before adding it to the wine.
A
> >blender and hot water works well for that. 50 grams/liter is about the
> >right proportion. After blenderizing, let it stand for at least a day to
> >assure that it is completely hydrated. Then shake it up and add it
slowly
> >to the wine with continuous stirring.
> >
> >> Add SO2 per the wine PH
> >>
> >> Place back in the cold garage for the duration of winter.
> >>
> >> When it starts to warm up, place airlocks on my corny's
> >
> >If the wine is dry, degassed and finished with ML there's no reason not
to
> >top it up and bung it tight. IOW, no airlock.
> >
> >> Bottle in April (do I SO2 again before bottling? Or do I add it
> >> direct to the bottling bucket?)
> >
> >The free SO2 should still be the same as it was last time you checked it,
> >but there's no reason not to check it again.
> >
> >I'm not sure what you mean by "bottling bucket", but it sounds like it
> >involves unnecessary exposure to air. If you have a steady hand, you
should
> >be able to bottle right off the fining lees. Just be careful not to
disturb
> >the lees with the siphon. A racking cane with one of those little
plastic
> >flow redirectors on the end is useful for this operation.
> >
> >If your technique isn't so good, you should probably rack off the finings
> >into a carboy for bottling from that.
> >
> >Tom S
> >
>