Making co2 for extended maceration etc.

I am not sure what the point is here. Of course fermentation generates CO2. That goes on in the primary up until most of the sugar is gone and the process slows down. then there is not enough CO2 being generated to protect the must. If you want to have extended maceration you need to maintain a CO2 layer over the must and the CO2 must now come from another source. This is usually a CO2 cylinder.

Are you suggesting that we start fermenting sugar in mater in a separate vessel to generate the CO2? I don't really think that is going to prove economic.

Ray

Well......water is free....sugar is relatively cheap....yeast reproduces..sooooo whats the problem?.......I checked on the cost of commercial co2.....canister rental etc.....yup sugar for a week or two is really cheap...andy j.

And a PIA to use in this fashion.

Just go buy a cylinder of CO2, a regulator, some tubing and you're done. CO2 at the turn of a valve, 24/7.

It really isn't that expen$ive.

Tom S

whatever..........