WinBase
Active Member
Hi
After fermentation has fully stopped, i currently rack my wine into demijohns, add 1/16th tsp SodMet per gall, plus fermentation stopper & seal with either a bung and bubbler, or use a plastic safety stopper (if it fits the demijohn, some dont due to varying DJ neck sizes), leaving for 6 months min to condition before backsweetening and bottling
I currently use a bubbler or safety stopper even though i am quite sure fermentation has stopped because even though i think it probably safest, i also *believe* it will help any co2 escape and thus aid with degassing, and up to press this works great, and naturally seems to remove any gas so i dont need a wand on the end of a drill later !!
however, due to the increasing number of demijohns i have and limited height available when i have to fit a bubbler, i wonder if it would make any difference if i just used a solid rubber bung instead? would the wine naturally degass in months 2-6, even when the DJ was sealed, and would it potentially cause any problems.
please let me know how you store wine in demijohns to condition until it's time to backsweeten and bottle. any ideas welcome
thanks
Bob
After fermentation has fully stopped, i currently rack my wine into demijohns, add 1/16th tsp SodMet per gall, plus fermentation stopper & seal with either a bung and bubbler, or use a plastic safety stopper (if it fits the demijohn, some dont due to varying DJ neck sizes), leaving for 6 months min to condition before backsweetening and bottling
I currently use a bubbler or safety stopper even though i am quite sure fermentation has stopped because even though i think it probably safest, i also *believe* it will help any co2 escape and thus aid with degassing, and up to press this works great, and naturally seems to remove any gas so i dont need a wand on the end of a drill later !!
however, due to the increasing number of demijohns i have and limited height available when i have to fit a bubbler, i wonder if it would make any difference if i just used a solid rubber bung instead? would the wine naturally degass in months 2-6, even when the DJ was sealed, and would it potentially cause any problems.
please let me know how you store wine in demijohns to condition until it's time to backsweeten and bottle. any ideas welcome
thanks
Bob