Hi ...just wanted to say that I found this page...
http://www.ntnu.no/~foksen/co2.htm ... if it works well it should be
useful.....andy j.

> wrote in message
oups.com...
> Hi ...just wanted to say that I found this page...
> http://www.ntnu.no/~foksen/co2.htm ... if it works well it should be
> useful.....andy j.
>
I am not sure what the point is here. Of course fermentation generates CO2.
That goes on in the primary up until most of the sugar is gone and the
process slows down. then there is not enough CO2 being generated to protect
the must. If you want to have extended maceration you need to maintain a
CO2 layer over the must and the CO2 must now come from another source. This
is usually a CO2 cylinder.

Are you suggesting that we start fermenting sugar in mater in a separate
vessel to generate the CO2? I don't really think that is going to prove
economic.

Ray

Well......water is free....sugar is relatively cheap....yeast
reproduces..sooooo whats the problem?.......I checked on the cost of
commercial co2.....canister rental etc.....yup sugar for a week or two
is really cheap...andy j.

> wrote in message
oups.com...
> Well......water is free....sugar is relatively cheap....yeast
> reproduces..sooooo whats the problem?.......I checked on the cost of
> commercial co2.....canister rental etc.....yup sugar for a week or two
> is really cheap...

And a PIA to use in this fashion.

Just go buy a cylinder of CO2, a regulator, some tubing and you're done.
CO2 at the turn of a valve, 24/7.

It really isn't that expen$ive.

Tom S

whatever..........