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Got a question about the CO2 in wine making
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Posted by johnnycadoseed (My Page) on Mon, Mar 21, 11 at 12:23
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 |
Follow-Up Postings:
RE: Got a question about the CO2 in wine making
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| 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. |
RE: Got a question about the CO2 in wine making
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| We had many large barrels of apple juice in the cellar fermenting and never had a problem. |
RE: Got a question about the CO2 in wine making
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| 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. |
RE: Got a question about the CO2 in wine making
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| 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. |
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