BernardSmith
Senior Member
Cannot find the post but a couple of months ago (more or less) someone was asking about an apparent loss of volume when they transferred their wine to their garage or basement for aging. Within a day or so the volume had appreciably fallen and there was some banter about two-legged rats but I would like to revisit this issue because of something I think I see.
Elsewhere on this forum I have posted a message about a chocolate mead I recently started. I added Bentonite with the hope that this will help drop the cocoa and help pack the sediment more compactly. What I see this morning is that the cocoa does seem to be slowly falling out of suspension and the apparent volume of the mead seems to be falling too. I wonder then if one possible reason for an apparent sudden drop in volume might be caused by the process of fruit and other particulates dropping out of suspension and compacting - in much the same way that you can fill a can with much more stone and sand if you pack with increasingly larger elements rather than pack the can randomly, and in similar fashion if you completely fill a jar with ground coffee and shake the jar so that the grounds settle there is plenty of room to add more grounds...So my thinking is that as the particulates in the wine drop out of suspension and fall to the bottom of the carboy their self -compaction has the effect of removing volume from the carboy, The loss then, is more apparent than real - the carboy has - for all intents and purposes exactly the same quantity of liquid as it had the day before, the difference is that the solids in the liquid are not as randomly distributed and so they are taking up less room. Thoughts?
Elsewhere on this forum I have posted a message about a chocolate mead I recently started. I added Bentonite with the hope that this will help drop the cocoa and help pack the sediment more compactly. What I see this morning is that the cocoa does seem to be slowly falling out of suspension and the apparent volume of the mead seems to be falling too. I wonder then if one possible reason for an apparent sudden drop in volume might be caused by the process of fruit and other particulates dropping out of suspension and compacting - in much the same way that you can fill a can with much more stone and sand if you pack with increasingly larger elements rather than pack the can randomly, and in similar fashion if you completely fill a jar with ground coffee and shake the jar so that the grounds settle there is plenty of room to add more grounds...So my thinking is that as the particulates in the wine drop out of suspension and fall to the bottom of the carboy their self -compaction has the effect of removing volume from the carboy, The loss then, is more apparent than real - the carboy has - for all intents and purposes exactly the same quantity of liquid as it had the day before, the difference is that the solids in the liquid are not as randomly distributed and so they are taking up less room. Thoughts?
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