Got a question about the CO2 in wine making
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?