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Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
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The other thing that occurred to me is that, if one were to top up the
carboys to 1/2" when the temperature is as warm as expected, there would be absolutely NO need to top them up when the airspace subsequently increased due to temperature drop. There would be no more air in the larger space. It will simply have "de-compressed", expanded to fill the space available, just like Boyle predicted. I wish I had a proper cellar deep in the ground. ![]() |
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