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

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

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

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

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

It is better to use an airlock. If by chance a little more fermentation
were to take place or the pressure in the carboy increased for some other
reason such as CO2 coming out of solution, it can blow a solid bung off and
then your wine can be ruined due to oxidation.

But I have a question. One of the things that need to be done after
fermentation is to get the CO2 that is dissolved in the wine out. How can
this be done if the wine is blanketed with CO2? Wouldn't the dissolved CO2
just stay in solution? Partial pressure of a gas in solution is a function
of the partial pressure of the gas in contact with the solution and the
partial pressure of CO2 in the blanket would be very high.

Ray

"news-server.triad.rr.com" > wrote in message
. com...
>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
>
>

I would relate it to a balloon under water. Think about how much pressure it
takes to hold it down. Much more than the weight of the filled balloon.
With that in mind I don't think that the blanket of C02 would be heavy
enough to hold the dissolved C02 under water/wine. The dissolved C02 would
simply push the expanded C02 out of the carboy as it rises.

I'm sure some one can give a more scientific explanation.

Thanks,

David



"Ray Calvert" > wrote in message
. com...
> It is better to use an airlock. If by chance a little more fermentation
> were to take place or the pressure in the carboy increased for some other
> reason such as CO2 coming out of solution, it can blow a solid bung off
and
> then your wine can be ruined due to oxidation.
>
> But I have a question. One of the things that need to be done after
> fermentation is to get the CO2 that is dissolved in the wine out. How can
> this be done if the wine is blanketed with CO2? Wouldn't the dissolved
CO2
> just stay in solution? Partial pressure of a gas in solution is a
function
> of the partial pressure of the gas in contact with the solution and the
> partial pressure of CO2 in the blanket would be very high.
>
> Ray
>
> "news-server.triad.rr.com" > wrote in message
> . com...
> >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
> >
> >
>
>

Ray Calvert wrote:

> It is better to use an airlock. If by chance a little more fermentation
> were to take place or the pressure in the carboy increased for some other
> reason such as CO2 coming out of solution, it can blow a solid bung off and
> then your wine can be ruined due to oxidation.
>
> But I have a question. One of the things that need to be done after
> fermentation is to get the CO2 that is dissolved in the wine out. How can
> this be done if the wine is blanketed with CO2? Wouldn't the dissolved CO2
> just stay in solution? Partial pressure of a gas in solution is a function
> of the partial pressure of the gas in contact with the solution and the
> partial pressure of CO2 in the blanket would be very high.
>
> Ray
>

I'm guessing that the CO2 from fermentation is going to be largely
dissipated while you rack the wine (definitely while pressing the reds
after fermentation).
Re-blanketing with CO2 will raise the dissolved CO2 some (due to the
partitioning coefficient between CO2 in the headspace versus in the
wine), but will again be largely dissipated the next time you rack.

Gene

gene > wrote in message . com>...
> Ray Calvert wrote:
>
> I'm guessing that the CO2 from fermentation is going to be largely
> dissipated while you rack the wine (definitely while pressing the reds
> after fermentation).
> Re-blanketing with CO2 will raise the dissolved CO2 some (due to the
> partitioning coefficient between CO2 in the headspace versus in the
> wine), but will again be largely dissipated the next time you rack.
>
> Gene

Maybe for reds, but if it's a cold-fermented white, racking by itself
won't do it... said after spending 2-3 days last month degassing a
year old Pinot Blanc with Vacuvin.

Pp

gene > wrote in message . com>...
> Ray Calvert wrote:
>
> I'm guessing that the CO2 from fermentation is going to be largely
> dissipated while you rack the wine (definitely while pressing the reds
> after fermentation).
> Re-blanketing with CO2 will raise the dissolved CO2 some (due to the
> partitioning coefficient between CO2 in the headspace versus in the
> wine), but will again be largely dissipated the next time you rack.
>
> Gene

Maybe for reds, but if it's a cold-fermented white, racking by itself
won't do it... said after spending 2-3 days last month degassing a
year old Pinot Blanc with Vacuvin.

Pp

I would relate it to a balloon under water. Think about how much pressure it
takes to hold it down. Much more than the weight of the filled balloon.
With that in mind I don't think that the blanket of C02 would be heavy
enough to hold the dissolved C02 under water/wine. The dissolved C02 would
simply push the expanded C02 out of the carboy as it rises.

I'm sure some one can give a more scientific explanation.

Thanks,

David



"Ray Calvert" > wrote in message
. com...
> It is better to use an airlock. If by chance a little more fermentation
> were to take place or the pressure in the carboy increased for some other
> reason such as CO2 coming out of solution, it can blow a solid bung off
and
> then your wine can be ruined due to oxidation.
>
> But I have a question. One of the things that need to be done after
> fermentation is to get the CO2 that is dissolved in the wine out. How can
> this be done if the wine is blanketed with CO2? Wouldn't the dissolved
CO2
> just stay in solution? Partial pressure of a gas in solution is a
function
> of the partial pressure of the gas in contact with the solution and the
> partial pressure of CO2 in the blanket would be very high.
>
> Ray
>
> "news-server.triad.rr.com" > wrote in message
> . com...
> >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
> >
> >
>
>

Ray Calvert wrote:

> It is better to use an airlock. If by chance a little more fermentation
> were to take place or the pressure in the carboy increased for some other
> reason such as CO2 coming out of solution, it can blow a solid bung off and
> then your wine can be ruined due to oxidation.
>
> But I have a question. One of the things that need to be done after
> fermentation is to get the CO2 that is dissolved in the wine out. How can
> this be done if the wine is blanketed with CO2? Wouldn't the dissolved CO2
> just stay in solution? Partial pressure of a gas in solution is a function
> of the partial pressure of the gas in contact with the solution and the
> partial pressure of CO2 in the blanket would be very high.
>
> Ray
>

I'm guessing that the CO2 from fermentation is going to be largely
dissipated while you rack the wine (definitely while pressing the reds
after fermentation).
Re-blanketing with CO2 will raise the dissolved CO2 some (due to the
partitioning coefficient between CO2 in the headspace versus in the
wine), but will again be largely dissipated the next time you rack.

Gene

"news-server.triad.rr.com" > wrote in message
. com...
> 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.

I prefer an airlock full of glycerin. Glycerin doesn't evaporate and
when the whole carboy has completely finished fermentation, MLF, de-gassing
etc, the level in the airlock is the same on both sides. It gives me what I
have found to be a good visual indicator.
Bob<><
>
> 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
>
>

It is better to use an airlock. If by chance a little more fermentation
were to take place or the pressure in the carboy increased for some other
reason such as CO2 coming out of solution, it can blow a solid bung off and
then your wine can be ruined due to oxidation.

But I have a question. One of the things that need to be done after
fermentation is to get the CO2 that is dissolved in the wine out. How can
this be done if the wine is blanketed with CO2? Wouldn't the dissolved CO2
just stay in solution? Partial pressure of a gas in solution is a function
of the partial pressure of the gas in contact with the solution and the
partial pressure of CO2 in the blanket would be very high.

Ray

"news-server.triad.rr.com" > wrote in message
. com...
>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
>
>

"news-server.triad.rr.com" > wrote in message
. com...
> 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.

I prefer an airlock full of glycerin. Glycerin doesn't evaporate and
when the whole carboy has completely finished fermentation, MLF, de-gassing
etc, the level in the airlock is the same on both sides. It gives me what I
have found to be a good visual indicator.
Bob<><
>
> 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
>
>

On Mon, 22 Nov 2004 19:11:27 -0800, Warren Place
> wrote:

> 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 agree with Warren. A large amount of CO2 (or any gas) will expand
and contract a lot more with temperature than an equal volume of
liquid.

Also, CO2 is soluble in the water you've got in your airlock, so it
will diffuse out, making the dread "suck-back" more likely.

---The Mad Alchemist---
http://www.mad-alchemy.com
Email sent to the above address, unless clearly marked
as wine or heraldry, will be deleted unread.

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

Hi: I would use a gas that ;is not very soluble in wine. An example would
be nitrogen.

Joe
"Bob" > wrote in message
news:xlwod.72247$V41.2472@attbi_s52...
>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
>
>

"Joe Yudelson" > wrote in message >. ..
> Hi: I would use a gas that ;is not very soluble in wine. An example would
> be nitrogen.
>
> Joe


Why is nitrogen not soluble in wine?

On 24 Nov 2004 13:12:40 -0800, (Droopy) wrote:

>Why is nitrogen not soluble in wine?

Most gases aren't very soluble in aqueous liquids- nitrogen would
rather be free in the atmosphere than caged up in a solution.

Carbon dioxide is much more water-soluble than most gases, partially
because it's a bigger molecule (so it's more polarizable], and
partially because it forms a Lewis acid-base adduct with water (so you
get equilibrium with "carbonic acid" and carbonates pulling the CO2
into solution].

Cheers,
---The Mad Alchemist---
http://www.mad-alchemy.com
Email sent to the above address, unless clearly marked
as wine or heraldry, will be deleted unread.

On 24 Nov 2004 13:12:40 -0800, (Droopy) wrote:

>Why is nitrogen not soluble in wine?

Most gases aren't very soluble in aqueous liquids- nitrogen would
rather be free in the atmosphere than caged up in a solution.

Carbon dioxide is much more water-soluble than most gases, partially
because it's a bigger molecule (so it's more polarizable], and
partially because it forms a Lewis acid-base adduct with water (so you
get equilibrium with "carbonic acid" and carbonates pulling the CO2
into solution].

Cheers,
---The Mad Alchemist---
http://www.mad-alchemy.com
Email sent to the above address, unless clearly marked
as wine or heraldry, will be deleted unread.

"Joe Yudelson" > wrote in message >. ..
> Hi: I would use a gas that ;is not very soluble in wine. An example would
> be nitrogen.
>
> Joe


Why is nitrogen not soluble in wine?

I asked this question here but didn't see any answer. Maybe it's a stupid
question?

Would the dry ice carbonate the wine or beer?


"Bob" > wrote in message
news:xlwod.72247$V41.2472@attbi_s52...
> 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
>
>

"hijem" > wrote in message
...
> I asked this question here but didn't see any answer. Maybe it's a stupid
> question?
>
> Would the dry ice carbonate the wine or beer?
>
It would work but you only need to add a gram or two per bottle and have to
becareful adding it otherwise you run thermal contraction issues on your
glass.

"hijem" > wrote in message
...
> I asked this question here but didn't see any answer. Maybe it's a stupid
> question?
>
> Would the dry ice carbonate the wine or beer?

Dry Ice can be used to carbonate beverages, but it is very tricky....
>
> "Bob" > wrote in message
> news:xlwod.72247$V41.2472@attbi_s52...
> > 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
> >
> >
>
>

"hijem" > wrote in message
...
> I asked this question here but didn't see any answer. Maybe it's a stupid
> question?
>
> Would the dry ice carbonate the wine or beer?
>
It would work but you only need to add a gram or two per bottle and have to
becareful adding it otherwise you run thermal contraction issues on your
glass.

I asked this question here but didn't see any answer. Maybe it's a stupid
question?

Would the dry ice carbonate the wine or beer?


"Bob" > wrote in message
news:xlwod.72247$V41.2472@attbi_s52...
> 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
>
>

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

"Bob" > wrote in message
news:xlwod.72247$V41.2472@attbi_s52...
>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?

Gassing the headspace is OK as a temporary measure, but for more than a
couple of days storage it's an invitation to spoilage - particularly if the
free SO2 isn't maintained.

Also, remember CO2 is soluble in wine. As it dissolves in the wine it will
suck air in from outside if the carboy isn't stoppered tight.

Tom S