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Ahh, didn’t catch that your fermenter was sealed so you are sort of talking more of a “purged headspace” than “blanket of CO2”. The only time I tired this was with a wide mouth fermentor (fermonstor) I used to use for beer. It had an airlock but big enough opening to get the must in. Towards the end of fermentation, instead of opening to punch down the cap, I left it sealed and kinda sloshed it back and forth a bit.My batches are too big for this now so I use the food grade Rubbermaid cans. This has a lid but nothing I’d trust with keeping enough air out for several weeks so I moved more to the cold soak side to increase contact time.
Ahh, didn’t catch that your fermenter was sealed so you are sort of talking more of a “purged headspace” than “blanket of CO2”. The only time I tired this was with a wide mouth fermentor (fermonstor) I used to use for beer. It had an airlock but big enough opening to get the must in. Towards the end of fermentation, instead of opening to punch down the cap, I left it sealed and kinda sloshed it back and forth a bit.
My batches are too big for this now so I use the food grade Rubbermaid cans. This has a lid but nothing I’d trust with keeping enough air out for several weeks so I moved more to the cold soak side to increase contact time.
