I have an question that is not exactly on topic here but close. When bulk
aging is it better to use just a solid bung or a bung and airlock or does it
matter? I use bungs with airlocks now when I age.

Also talking about the CO2, I generally don't worry about the head space as
long as the lock part of the airlock if floating a little. I have never had
any problems, am I just lucky? You all are going to scream at me but I
sometimes have a gallon of head space in my carboys (with the lock floating)
but have never had an off tasting batch. The only time I thought I had an
oxidized batch was the time I made wine from Welch's frozen concentrate
_cocktail_. I have recently tried this again with both cocktail and concord
and realized that it was just the cocktail not having enough flavor to
support the wine.

David



"Warren Place" > wrote in message
s.edu...
> On Tue, 23 Nov 2004, 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
> CO2 blanketing a large "empty" volume isn't very effective as I
> have learned with last years white wines. You'll still get gas exchange
(O2
> in) when th3e carboy warms and cools throughout the day. With a solid
> cork, it might work fine. I'd top up the wine if possible.
> Warren Place