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Re: CO 2 in wine...

Robin Raible — Mon, 02 Nov 2009 13:12:03 GMT

That is why he said to use champagne bottles and stoppers. They are designed for that. Robin Raible Vintners Circle Franchising ... [Non-text portions of this

Re: CO 2 in wine...

Tom — Mon, 02 Nov 2009 12:52:42 GMT

Blow the cork for sure. It can still be a dry wine and not referment. Tom Home of the MOON RIVER BREWERY and DELANCO VINEYARDS ... From: Robert kidd To:

Re: CO 2 in wine...

Robert kidd — Mon, 02 Nov 2009 11:34:49 GMT

wouldn't that cause it to ferment again, and maybe blow the cork. ________________________________ From: Roy To:

Re: CO 2 in wine...

Tom — Mon, 02 Nov 2009 01:12:41 GMT

typo Co2 Home of the MOON RIVER BREWERY and DELANCO VINEYARDS ... From: Roy To: homewinemakers@yahoogroups.com Sent: Sunday, November 01, 2009 12:55 PM

Re: CO 2 in wine...

Roy — Sun, 01 Nov 2009 17:55:54 GMT

You could always put wine into a champagne bottle and add a teaspoon of sugar to make a sparkling wine. This is good fun, and not at all difficult to do. I am

Re: CO 2 in wine...

moog_freak — Sat, 31 Oct 2009 14:10:32 GMT

Hi Tom, SO 2? The instructions say CO 2. I'm confused. Thanks, Harry

Re: CO 2 in wine...

Tom — Sat, 31 Oct 2009 00:55:34 GMT

Its SO2. You need to degas all wine. CO2 if added can give you carbonation. Tom Home of the MOON RIVER BREWERY and DELANCO VINEYARDS ... From: moog_freak To:

Re: CO 2 in wine...

pngeezerhuber@... — Fri, 30 Oct 2009 22:50:50 GMT

When a batch of wine finishes fermenting, all the sugar is gone, but some of the CO2 remains dissolved in the wine (carbonic acid, which is just carbonated

Re: CO 2 in wine...

Robin Raible — Fri, 30 Oct 2009 21:32:06 GMT

CO2 is what makes sparkling wine sparkle. It doesn't affect the taste of the wine, but does affect the "texture". It is produced naturally during the

CO 2 in wine...

moog_freak — Fri, 30 Oct 2009 21:17:43 GMT

What affect does CO 2 have on the taste of the wine? I have a white wine kit that has small bubbles in it and I've been told that the bubbles are from CO 2

Damson wine

Roy — Mon, 26 Oct 2009 14:01:18 GMT

Just raked off the damson into carboys/demijohns. Using brown glass ones as i have heard the colour is light sensitive. Cloudy at the moment but tastes quite

Interesting blog

BrianA — Wed, 21 Oct 2009 12:41:22 GMT

I just remembered a really cool blog, in English, by a French guy who is particularly into organic wines and a relatively recent movement in France to get back

Re: stuck fermentation?

BrianA — Sat, 17 Oct 2009 08:06:03 GMT

Well thanks for the advice. I am going to press it today, sulfite it and then hopefully my gear will turn up Monday and I can figure out what I have in the

Re: stuck fermentation?

wildman — Fri, 16 Oct 2009 01:21:08 GMT

Brian, Another thing you could add if you have already added nutrient to it is some yeast energizer. I have used energizer when it has been a little cool to

Re: stuck fermentation?

Robert Scott — Thu, 15 Oct 2009 21:18:40 GMT

Hi Brian, Congratulations on your first batch. I have put too much yeast nutrient into my must without any problems. I think you are pretty safe. I