Hi Folks,
I had been planning to use dry ice as a means to cool must for cold soak (on pinot), but the recent thread on dry ice for transporting grapes has me concerned.
I had thought that dry ice was routinely used to cool grape musts. Is this not the case?
Thanks for any info!
Dave
**************************************************************************** Dave Breeden snipped-for-privacy@lightlink.com
At the commercial winery where I make my wine many of the people who make reds do cold soaking for several days by just dumping dry ice directly into the must while crushing into macro bins.
I cold soak my Chardonnay by crushing into picking bins and floating several food grade trash bags of dry ice in the must. Same thing almost, but the CO2 and whatever's in it doesn't get into my must.
Tom S
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