- Feb 25, 2017
- Reaction score
- Centerville, Northern Virginia
I'm in primary with a 23l raisin kit and have been stirrin twice a day (day 4). This morning when I stirred I had a lot of CO2 come up. The fermentation is still very active and I thought about using a drill powered whip to stir the wine and release more of the CO2 which would also introduce more oxygen. Wineries use a pump over method during maceration and primary and by the nature of this process would produce a partial degassing. I can't see what good the excess CO2 does for the wine. Again, any thoughts.