doctorcosmonaut
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With a closed top steel fermenter do you put the N2 in before or after you have fermented?
After fermentation. CO2 will protect the wine while fermenting.
the CO2 will occur naturally as the must or juice ferments. No need to add any additional during fermentation. CO2 post fermentation will be absorbed by the wine making it gassy, an undesirable wine. Post fermentation you would want to reduce the CO2 in the wine.
N2 is normally used to protect the wine after fermentation. However some would argue that the physics of gas laws dictate that not all of the oxygen is purged when N2 is added to top off a wine. Oxygen post fermentation is a bacteria carrier so purges are required.
What specifically are you trying to accomplish?
Since air is already 78% N2, does it really help to add more of it to a fermentation tank?
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