The carboys are at a steady 55-60 degrees, under airlocks. I was surprised
myself that the CO2 lingered so long.

Droopy wrote:
> ernie wrote:
>
>>I'll have to disagree with droopy. Even though I wait almost a year before
>>bottling, from carboys with several rackings, I invariably got too much
>>CO2 in the bottled wines before I started degassing. I use a bottle-brush
>>in a variable speed drill once the weather warms up in May and yes, sometimes
>>it foams too violently, which just means lower the speed for a while.
>>
>
>
>
> huh, what temp do you keep your carboys at?
>
> I have never detected any co2 in wine over 6 months old at home.
>


--
ernie San Francisco Bay AVA
California, USA
to reply, rack off the lees.