bwittman
Member
I'm getting a late start this year, picking up some fresh pressed juice this weekend. While it's not exactly hot in San Francisco i'm worried about Lalvin 1118 fermenting too quickly. Has anyone ever tried to slow down fermentation with the addition of dry ice to their carboys? My winemaker roommate says they do this with pinot before they press it off. Not sure it it would work or how it would effect the yeast. Thoughts?