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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Dry Ice: a possibilty for filling head space?
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Old 12-21-2012, 09:56 PM   #1
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Default Dry Ice: a possibilty for filling head space?

Hey all,

I have been wondering about ways to minimize headspace in my carboys after primary and my last blueberry wine suffered because I didn't remove the oxygen from the headspace. After looking around, I see quite a number of people using c02 machines or various pumps to remove the problem.

Would it be possible to use dry ice or should I stick to using Camden tablets when racking?

Thanks,
Nessus

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Old 12-21-2012, 10:02 PM   #2
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Would it be possible to use dry ice or should I stick to using Camden tablets when racking?
Both. You should use tablets at every racking. I have put a small chunk, like a cubic inch, in many of my beers and wines for this purpose and not jad any issues.
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Old 12-21-2012, 10:03 PM   #3
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I don't think there's a safe way to use dry ice for this application. The extreme cold of the product, will most likely do more harm to the wine than too much headspace. I would look into getting vessels, for aging especially, that you can purge of atmospheric air, and then seal.

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Old 12-21-2012, 10:03 PM   #4
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Instead of adding co2 from time to time, it's more common to just rack to the appropriate sized vessel, or to top up appropriately.

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Old 12-22-2012, 12:33 PM   #5
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Interesting idea. Will it work to fill the headspace? I'd say yes absolutly. Is it better than just pumping some co2 into the top of the carboy? Maybe. Could the extreme temp change affect your wine? Maybe.

I hate to be vague, but its a new concept for me!

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Old 12-23-2012, 02:56 PM   #6
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Thanks for the replies everyone. I am on a tight budget and currently only have a couple 5 gal carboys and about 10 1 gal carboys. Should I break up the wine to age in the smaller carboys after primary?

How drastic of an effect would the dry ice have on the wine?

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Old 12-23-2012, 03:04 PM   #7
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Originally Posted by nessus View Post
Thanks for the replies everyone. I am on a tight budget and currently only have a couple 5 gal carboys and about 10 1 gal carboys. Should I break up the wine to age in the smaller carboys after primary?

How drastic of an effect would the dry ice have on the wine?
If the carboy didn't explode, it might not hurt the wine.

I'd rack all of the wine to the smaller containers.
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Old 12-23-2012, 03:51 PM   #8
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All you need is a small chunk. It is very dense CO2, and sublimates very quickly.

Because it is so quick, it should not harm your wine. If this is a concern for you, you could sublimate in a small amount of sterile water and rack into that and under the gas.

Always make sure it is in liquid and not just sitting on bare glass or plastic. Otherwise cracking a vessel is definitely possible.

This has worked for me...although I yield to the experience of yooper and williamslayer.

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Old 12-23-2012, 05:16 PM   #9
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http://www.winemakermag.com/stories/...rature-of-must an article I found.

I'm going to do a test run of dry ice today. I think the biggest hazard is not controlling the gas escape and causing a Carboy bomb.

I'll let you know how it goes.
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Old 12-23-2012, 09:14 PM   #10
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Quote:
Originally Posted by ColoHox View Post
All you need is a small chunk. It is very dense CO2, and sublimates very quickly.

Because it is so quick, it should not harm your wine. If this is a concern for you, you could sublimate in a small amount of sterile water and rack into that and under the gas.

Always make sure it is in liquid and not just sitting on bare glass or plastic. Otherwise cracking a vessel is definitely possible.

This has worked for me...although I yield to the experience of yooper and williamslayer.
No experience with THIS particular toy! :-)
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