Would the dry ice carbonate the wine or beer as well?


"gene" > wrote in message
. com...
> Bob wrote:
> > I am trying winemaking for the first time with plum wine, due to
> > this years great harvest. Would it have the same benefit to flush
> > the top of the carboy with CO2 instead of topping it off after
> > racking?
> >
> > Bob
> >
> >
> Yes, you can do it that way, but it's harder to be sure you've got the
> airspace purged of oxygen than by just topping it off.
>
> Since CO2 is heavier than air, you want to use a fill tube which goes
> down almost to the level of the wine. Purge with the CO2 with at least
> 3 times the volume of the airspace. Don't purge too fast; slower is
> better so you displace the air rather than just mix it up in the carboy.
>
> Another way of purging the headspace is to drop a few chunks of dry ice
> into the wine, cover the opening lightly and let the sublimating CO2 do
> the air purging for you. This only has the disadvantage of the dry ice
> giving off cold CO2, so you get condensation in the airspace. Doesn't
> affect the displacement of the air, though.
>
> Gene