s0615353
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- Jul 4, 2012
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I have been reading articles and watching videos that have featured commercial winemakers using dry ice to cold soak must. Has anyone used this on a smaller scale? If so:
1. How much dry ice do you need for smaller amounts of must (24 gallons worth) to cool down to the recommended temp. (40-55 F) for 2-3 days?
2. How frequently do you have to re-add the dry ice, or is it better to add a large amount at one time and let it thaw?
3. How cool it it to see a bubbling cauldron of wine in your garage?
1. How much dry ice do you need for smaller amounts of must (24 gallons worth) to cool down to the recommended temp. (40-55 F) for 2-3 days?
2. How frequently do you have to re-add the dry ice, or is it better to add a large amount at one time and let it thaw?
3. How cool it it to see a bubbling cauldron of wine in your garage?