Bulk agied-degassing question

[MedPretzel]

I think I'm going to do something very new (for me) with my wines:


Let the CO2 get out on it's own.

My question is this: If I bulk age, I can put a solid bung in the carboy, right? But how does the CO2 leave the wine if there's no airlock on it?

Thanks!





Martina

 

[jobe05]

I don't think it will Martina. I think that you will have to put an airlock on it. But that will be OK, just check the water about every month or so and I would suggest changing the water at that time.

 

[Hal Maulden]

Martina,


I agree. CO2 has a solubility curve in wine, just as in water. It depends on several things: Temp, pressure (whether is under pressure or vaccum), and pH among many. Pressure or the lack of is one of the keys, just as you can degass with a vaccum, you can hold it in with pressure.


Hal

 

[MedPretzel]

Thanks for the quick replies. I guess it's back to the airlock for me.

 

[bilbo-in-maine]

So, tell me if I'm correct here Hal. Keep the stabilized wine on the warm
side, with a means for CO2 to escape (airlock) and it should degas more
quickly than if kept cold. Furthermore, the wine should be at or near
"ideal" pH level (getting back to that old bugaboo from other threads)?
Can you explain a little more about the pH relationship? Thanks.
BillEdited by: bilbo-in-maine