Got a question about the CO2 in wine making

johnnycadoseed(z9NV sunset 11)March 21, 2011

When you make a 5 gallon batch of homemade wine, during the fermentation stage, is all the CO2 emiting from the carboy dangerous? Most people make their wine or hard cider in the cellar or a storage area with minimum sunlight and generally has no air conditioning and has very limited air circulation. This means there is probably a pocket of CO2 in that area. Is the CO2 emited large enough in volume to pose a danger in that uncirculated area?

John

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sheryl_ontario(Muncho Lake, BC z2)

I have never found it to be so. You could always provide some circulation with a small fan, if you were worried about it. I don't bother.

    Bookmark   July 1, 2011 at 3:42PM
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Konrad___far_north(3..just outside of Edmonton)

We had many large barrels of apple juice in the cellar fermenting and never had a problem.

    Bookmark   November 6, 2011 at 7:11PM
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striveforfreedom(6b)

No problem at all. Make sure you stir you wine well before bottling to release the co2 or your wine will be fizzy when opening your bottles.

    Bookmark   January 25, 2012 at 8:13AM
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sheryl_ontario(Muncho Lake, BC z2)

I have had no problems either. My wines make in the kitchen where it's warmer. I don't put them in the cellar until I bottle them. I have never had a problem with the CO2.

    Bookmark   April 13, 2012 at 11:25AM
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