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This morning temps are down and the ferment has not really properly taken off, this will of course give us some extra time on the skins which isnt a bad thing I think. But I will probably put a blanket of CO2 on top of the must if ferment doesnt properly kick in by the end of the day. To protect the must from too much oxygen, and particularly spoilage organisms. I wwill just squirt some CO2 into the tub, and because it is heavier than Oxygen it will sink onto the top of the must.
N.G.W.B.J.
Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
Wine, mead and beer maker
On a side note
I tasted some fab wines last night brought to my house by the assembled throng.
a merlot from Rich (we didnt drink the ocean spray...will get to it later)
a Grenache syrah from Karl
a Pinot grigio from Richard_s
all of them beautifully put together, and very well degassed a credit to the winemakers. cheers boys for an absolutely fabulous day, great company, great fun...
regards
Bob
Last edited by lockwood1956; 22-09-2007, 04:04 PM.
N.G.W.B.J.
Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
Wine, mead and beer maker
This morning temps are down and the ferment has not really properly taken off, this will of course give us some extra time on the skins which isnt a bad thing I think. But I will probably put a blanket of CO2 on top of the must if ferment doesnt properly kick in by the end of the day. To protect the must from too much oxygen, and particularly spoilage organisms. I wwill just squirt some CO2 into the tub, and because it is heavier than Oxygen it will sink onto the top of the must.
Mine was slow starting but it looks like it is starting to take off now.
Grrrrr, I,ll remember this,
Great day indeed, and as Bob stated the evenings refreshments were fantastic all good well produced wines.....yum
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N.G.W.B.J Member
Real easy, the tub has a plastic sheet over the top of it, just put the hose from the CO2 tank under the plastic sheet, and let the CO2 go in, because it is heavier than air it sinks in the tub and settles on top of the must like a blanket, protecting the must, much as the CO2 from the fermentation does.
but if I get time I will takee some photos tomorrow to demonstrate
regards
Bob
N.G.W.B.J.
Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
Wine, mead and beer maker
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