I moved my Amarone to a carboy yesterday. I found the lid seal inside the fermenter. It must have fallen in when I pressed the grapes and added K-meta. It’s been sitting there since December 6th with no seal on the lid. I tasted it, seems fine. Any recommendations? Because it’s still dissipating CO2, there’s no risk of oxygen, right?
Here are my notes:
RJS Amarone Classico with wet skins and raisins, started 9/29/19, SG 1.112, FG .993, ABV: 15.36, EC-1118 yeast, skins pressed and Kmeta (1/2 tsp) added on December 6, 2019 (no clearing agents or sorbate), bulk aged in carboy with 2 oak heavy toast spirals on 12/29/2019. Also, found that the lid seal was inside the fermentor. I fear oxygenation. However, it is still dissipating CO2 so I think it’s fine.
Here are my notes:
RJS Amarone Classico with wet skins and raisins, started 9/29/19, SG 1.112, FG .993, ABV: 15.36, EC-1118 yeast, skins pressed and Kmeta (1/2 tsp) added on December 6, 2019 (no clearing agents or sorbate), bulk aged in carboy with 2 oak heavy toast spirals on 12/29/2019. Also, found that the lid seal was inside the fermentor. I fear oxygenation. However, it is still dissipating CO2 so I think it’s fine.
