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Old 12-23-2012, 08:16 PM   #11
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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.
Nessus, that's great that you found this article! Note how the wizzard mainly keeps the pellets out of contact with the wine. I hope this works out for your situation, and don't forget the airlock to keep that CO2 in!
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Old 12-23-2012, 09:50 PM   #12
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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.
Yep, Make more wine, or get a second, smaller, fermentor. When I read the thread title I was thinking of ways to hook up a cooler (maybe my mash-tun, it already has a hose adaptor) with a tee fitting.

One thing - I would worry about the expansion of CO2 into your living space. It isn't poisonous, but you could suffocate.

My wife won't let me buy dry ice.

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Old 12-23-2012, 09:56 PM   #13
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One thing - I would worry about the expansion of CO2 into your living space. It isn't poisonous, but you could suffocate.

My wife won't let me buy dry ice.
Suffocate from dry ice cubes!? You could keep a cooler full of dry ice in your living room and be just fine.
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Old 12-24-2012, 02:13 PM   #14
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I took a pie pan and shaped it so the outer edge was slightly lower than the center. I cut a hole in the center that was slightly smaller than the Carboy hole. I sanitized with bleach and then shaved about an inch of c02 into small slivers and moved them to the edge of the pan. I added some distilled water that I had heated( just enough to speed up the sublimation, no water got into the Carboy. I then put foil over the top to stop gas from escaping from the top and it was shooting out of the bottom. Then, I just waited for it to do its magic.

I am still relatively new to the whole home brewing world, so please pardon the silly questions.

I had always been told to bulk age everything, and not to divide a stock into other containers unless I was bottling. Wouldn't the separation cause changes between each container?

Thanks for all the advice!

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Old 12-24-2012, 02:42 PM   #15
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Glad the dry ice worked out for you. It's cool to see the gas flow into the carboy and settle on top of the beer.

I usually bulk age. On many occasions, like when I have needed one of my large fermenters for the next large batch, I will split a batch into 2 smaller carboys. As long as they are kept in similar conditions, fermentation is done, and head space is not an issue (problem already solved), there shouldnt really be any difference between the splits.

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Old 12-24-2012, 07:49 PM   #16
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I took a pie pan and shaped it so the outer edge was slightly lower than the center. I cut a hole in the center that was slightly smaller than the Carboy hole. I sanitized with bleach and then shaved about an inch of c02 into small slivers and moved them to the edge of the pan. I added some distilled water that I had heated( just enough to speed up the sublimation, no water got into the Carboy. I then put foil over the top to stop gas from escaping from the top and it was shooting out of the bottom. Then, I just waited for it to do its magic.

I am still relatively new to the whole home brewing world, so please pardon the silly questions.

I had always been told to bulk age everything, and not to divide a stock into other containers unless I was bottling. Wouldn't the separation cause changes between each container?

Thanks for all the advice!
That must haved looked SO cool.

Both bulk aging and bottle aging have advantages. The smaller the container or the more oxygen the wine is exposed to, the faster it will age. Caution though! Exposure to too much oxygen can cause infection or staling. If you bulk age your wine is more temp stable, and far easier to make adjustments to, but all your eggs are in one basket.
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