- Oct 23, 2014
- Reaction score
- 40 mile yonder & PLUM NOWHERE
loan me a cork screw and 3 days access to your wines, I'll oxidize them for you. TRUST ME,,,, just ask the old timers--opp's better not,I am surprised that there isn't an old school way of micro oxidizing in different vessels. I know that commercial wineries have complex systems that can introduce the correct O2 needed, but you would think there would be a simpler way.
It would be interesting to compare different batches trying different timelines, but If a barrel is slowly letting oxygen pass through the wood, wouldn't simply taking the top off of your carboy periodically reintroduce O2 into the small amount of headspace which would be absorbed over time, and accomplish the same thing. Or am I not grasping the concept at all?
We are adding K-meta to protect from large amounts of O2, then wish for micro exposure. What if you opened your carboy at the 1.5 month point when k-meta has diminished and allow air into the top inch. Micro oxygenation, no? Maybe this needs to be done every 2 weeks?
Am I thinking to simplistically?