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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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extended maceration
Looking for tips on extended maceration. Never done one before; seeking
advise. I ferment in 32G Rubbermaid Brutes lined with plastic fermentation bags. I do have lids for them. I do have access to CO2. Are the lids enough to hold in the CO2? Just looking for fellow winemaker input. Thank You.AJD. |
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extended maceration
"Anthony J. Devitt" > wrote in message ... > Looking for tips on extended maceration. Never done one before; seeking > advise. I ferment in 32G Rubbermaid Brutes lined with plastic fermentation > bags. I do have lids for them. I do have access to CO2. Are the lids enough > to hold in the CO2? Those lids are nowhere near airtight, but gathering the liner and securing it with a plastic spot tie should work pretty well once the wine stops gassing. You still should untie the bag once a day or so, stir the bottom and sniff for incipient H2S problems. Tom S |
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extended maceration
"Anthony J. Devitt" > wrote in message ... > Looking for tips on extended maceration. Never done one before; seeking > advise. I ferment in 32G Rubbermaid Brutes lined with plastic fermentation > bags. I do have lids for them. I do have access to CO2. Are the lids enough > to hold in the CO2? Those lids are nowhere near airtight, but gathering the liner and securing it with a plastic spot tie should work pretty well once the wine stops gassing. You still should untie the bag once a day or so, stir the bottom and sniff for incipient H2S problems. Tom S |
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extended maceration
Tom,
I'd thought about doing that, and wondered if it would help to initiate a MLF when you tie the liner. I'm assuming by tieing up the liner you can't really produce an air tight seal, so having a small level of CO2 being produced by the MLF would help protect the wine. Would that work? Ed "Tom S" > wrote in message m... > > "Anthony J. Devitt" > wrote in message > ... > > Looking for tips on extended maceration. Never done one before; seeking > > advise. I ferment in 32G Rubbermaid Brutes lined with plastic fermentation > > bags. I do have lids for them. I do have access to CO2. Are the lids > enough > > to hold in the CO2? > > Those lids are nowhere near airtight, but gathering the liner and securing > it with a plastic spot tie should work pretty well once the wine stops > gassing. You still should untie the bag once a day or so, stir the bottom > and sniff for incipient H2S problems. > > Tom S > > |
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extended maceration
"Ed Marks" > wrote in message news > Tom, > > I'd thought about doing that, and wondered if it would help to initiate a > MLF when you tie the liner. I'm assuming by tieing up the liner you can't > really produce an air tight seal, so having a small level of CO2 being > produced by the MLF would help protect the wine. Would that work? Yeah, that's the idea. You want to minimize the surface exposed to air, so gathering the bag and tying it off just enough that the gas can escape ought to work quite well. Opening the bag and stirring up the bottom is important to prevent reduction in the lees, but be careful not to poke a hole in the bag. Tom S Tom S |
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extended maceration
"Ed Marks" > wrote in message news > Tom, > > I'd thought about doing that, and wondered if it would help to initiate a > MLF when you tie the liner. I'm assuming by tieing up the liner you can't > really produce an air tight seal, so having a small level of CO2 being > produced by the MLF would help protect the wine. Would that work? Yeah, that's the idea. You want to minimize the surface exposed to air, so gathering the bag and tying it off just enough that the gas can escape ought to work quite well. Opening the bag and stirring up the bottom is important to prevent reduction in the lees, but be careful not to poke a hole in the bag. Tom S Tom S |
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