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I suspect you are just seeing offgassing from any CO2 that was already in the fermented wine. With the SG at 0.992, there really wasn't food (sugar) left for the yeast to eat! I don't know why it started outgassing 12 days later: Did the temperature change recently?

Did not suck!

The conventional approach is to "stabilize" the wine by adding potassium sorbate. This will not kill any yeast in your wine, but it prevents them from reproducing. Then you can add sugar to your liking. In general, that is the way we home winemakers have to operate anyway. It is difficult to...

Picture taken this morning:

I don't believe they sell alarms for CO2. One can easily get CO (carbon monoxide) alarms, but carbon dioxide is not usually a problem.

The post above discusses the diffusion process. Here is a post regarding the equilibrium state, i.e., the Ar will not provide a "blanket" in the long run even in a closed container: https://www.winemakingtalk.com/threads/topping-up-carboy.70899/#post-748100 (I probably should have said more...

I did give an accurate time. I didn't give a precise time because there is no hard cutoff. The Ar would leak out gradually. We can measure the diffusion coefficient D for Ar in air, and it is on the order of 0.000005 m^2/s. The diffusiuon length is 2*sqrt(D*t). So in, say, 200 seconds, the...

Sorry, but this is not accurate. Argon can diffuse out. I.e., air and the Ar will intermix via diffustion. Yes, Ar is heavier than air. But thermal agitation at room temperature thoroughly overwhelms mere gravitation. It takes a few minutes, but these gases will mix.

Thank you! I will have a glass for you. 🍷 Do you prefer right-bank or left-bank? ;)

Dear All, My problem has been solved. A member of the winemaking club is willing to freeze the buckets of must for me. This is so very kind of him and the gentleman who offered to make the transportation happen. As a result, I will get to participate in this year's vintage! Thanks to all...

Welcome to WMT, Ethan! Glad to have you.

Hi Chuck, We don't have precise arrival time yet. We have been told that the grapes are being harvested now, and will ship this weekend, So it seems likely that it will be in the early part of next week. The way WVA does this is to have a group crush using a communal crusher/destermmer...

Oh, of all the rotten, ironic luck. I am going to Bordeaux, France shortly. Yay! (Right?) Except that the grapes and juice I am getting in a group buy with the Wisconsin Vintner's Association will be coming in while I am gone. I ordered 300 lbs of Cabernet Sauvignon grapes and 13 gallons of...

I am assuming you mean the grape Montepulciano (as in Montepulciano d'Abruzzo), and not the very different wine Vino Nobile de Montepulciano. The former wines are not particularly tannic, and are generally drunk young. As such, I wouldn't add too much tannin myself.

Lamb tongues? :)

Welcome aboard!

Welcome to WMT! It is probably just offgassing of CO2. As Fred said, you would be well-advised to measure the specific gravity (SG) throughout the process usining an inexpensive hydrometer. If it is under airlock, there isn't any risk of spoiling the wine.

Welcome aboard!

Welcome to WMT

Welcome to WMT!