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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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"Ed Marks" > wrote in message >...
> I really can't tell you because I make larger batches than that. The jug > will probably partially defrost over a 24 hour period and you can replace it > with another one if you still need more cooling (and throw the original jug > back in the freezer). You're analogy is right on about the non-diluting ice > cube. > > Ed I've used the jugs on the outside touching a carboy for some heat reduction. I'm not sure about the non-dilution, when the ice melts, I get some water on the floor, so I think the jugs leak a bit because the freezing loosens the seams on the jug somewhat (even when it's filled to allow for this expansion). It might not be that much but you'll get some water in the must. |
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