Dry Ice

[J. Wesley]

Got a HOT batch of Petit Verdot going... what are the mechanics of using dry ice to keep things in check? My half gallon of frozen Ho2 will hardly hold me through the night...

 

[distancerunner]

Start freezing plastic jugs of water now!

When we used dry ice last year we crushed and dropped in the fermenters with the must. Dropped the temperature in a fifty gallon fermenter approximately 20F in a 65F cellar.

Ice jugs are WAY cheaper. Especially if you plan a cold soak for a few days.

 

[Donnab1045]

Yep, ice bombs are the way to go. Keep rotating them from the must to the freezer. You have a lot more temperature control with ice bombs than with dry ice. Freeze a variety of sizes.

 

[Rice_Guy]

Another two tricks;
Move your carboy into a trough as used for feeding livestock, fill it with water so that the cold mass is increased. You can add several ice to the water.
Have wet towels on the outside of the primary and blow air effectively doing a swamp cooler.

Got a HOT batch of Petit Verdot going... what are the mechanics of using dry ice to keep things in check? My half gallon of frozen H2O will hardly hold me through the night...

 

[J. Wesley]

Thanks for all the feedback. Half gallon ice bomb and cooling the room down as much as possible got us over the edge. Temperature down to 80 this am...