The Rise And Fall Of WIne (In The Carboy)

I can only add an observation of my pomegranate wine now undergoing cold stabilization. Well, almost cold -- it varies between 40 and 50F while I'm waiting for the desert nights to drop back into the 20s. When I set the jugs out in the garage at about 35 degrees F, I put enough fluid in the gas lock to match the two lines. When the ambient temperature dropped to just under

30, the fluid pulled mostly into the jug side and at 45, it mostly all into the atmosphere side. With all that said, you have to remember that ambient atmospheric pressure will also have some effect. I can't tell you the barometric pressure then, but I am going to track it for a while... as soon as the temperature drops... I hope, I hope, I hope....

By the way, the wine is beautifully clear now. An HeNe laser pointer shows hardly any more scattering than I would expect from the glass on both sides. That's not scientific, but what the heck, it's my subjective appraisal.

Good to hear it's cleared so well.

So it looks like it's temperature that causes it, pressumably acting on dissolved gases. If it were the fluid itself reacting you'd imagine the tendancy would be towards expansion when cooling and contraction when warmer (like freezing and melting wouldn't you?

Cheers for the observation.

Jim

and gas being released reducing the

equation, I now believe the change in

he added a brew-belt to avoid cold (and

wine at given points and think that the

stabilization. Well, almost cold -- it

into the 20s. When I set the jugs out

match the two lines. When the ambient

side and at 45, it mostly all into the

atmospheric pressure will also have some

it for a while... as soon as the

hardly any more scattering than I would

it's my subjective appraisal.

>

dissolved gases. If it were the fluid itself

and contraction when warmer (like freezing

messagenews:IP9yh.9804$MH2.8224@trnddc03...

messagenews:eqb42l$jqr$ snipped-for-privacy@news.freedomsurf.net...

down and gas being released reducing the

equation, I now believe the change in

as he added a brew-belt to avoid cold (and

wine at given points and think that the

stabilization. Well, almost cold -- it

back into the 20s. When I set the jugs out

match the two lines. When the ambient

side and at 45, it mostly all into the

atmospheric pressure will also have some

track it for a while... as soon as the

shows hardly any more scattering than I would

heck, it's my subjective appraisal.

You mean the opposite- right? Liquids contract when cooled and expand when warm., except water at 4C when it starts becoming less dense (that's an anomaly).

In this case (For example) say you have *exactly* 6 gallons of wine- you measured this at 23C (a bit warm, but your carboy didn't overflow). That means (approximating water) you had about 22712.4708 cm3 of wine. When that cooled down to 13C you'd have the same weight (ignore CO2) but now 22669.5592 cm3 of wine- almost 43 cm3 of wine was 'lost. Assuming the neck of your carboy is a cylinder 2.5" wide then you'd see an apparent drop of an inch or so. Yes keeping track of all those different units is really fun...

No I meant it as I said it, but since my only first hand reference for cooling a liquid is water (and without having looked at wikipedia) I thought all liquids probably expanded when frozen - if only because they are mainly made of water. Thanks for pointing out that water is erroneous in doing so in the 0C -

4C range purdue I didn't know :)

I forgot momentarily I was internet savvy and could look stuff up. The thermometer is a good example of liquids expanding when warm and contracting when cooling. From what I have read the lowered agitation oin a cooled liquid mean that the molecules can sit closer together and therefore the liquid contracts.

If I could have google hardwired into my brain - with a nudge everytime I wondered something - I would be an even happier man. Sadly I'll probably die a few generations years before it's comfortably possible, but I digress...

Thanks for your most educational replies.

Jim

dissolved gases. If it were the fluid itself

and contraction when warmer (like

messagenews:IP9yh.9804$MH2.8224@trnddc03...

messagenews:eqb42l$jqr$ snipped-for-privacy@news.freedomsurf.net...

down and gas being released reducing the

equation, I now believe the change in

as he added a brew-belt to avoid cold

the wine at given points and think that

stabilization. Well, almost cold -- it

back into the 20s. When I set the jugs

match the two lines. When the ambient

side and at 45, it mostly all into the

atmospheric pressure will also have some

track it for a while... as soon as the

shows hardly any more scattering than I

heck, it's my subjective appraisal.

The temperature-caused rise and fall of the wine in the carboy is a prime reason why you want to keep the carboy in a room which has fairly constant temperature... all the expand-contract cycles increase the risk of sucking air into the carboy if the liquid level in the airlock falls too far. And any air leak around the air lock seal becomes deadly for air intrusion.

Gene

jim wrote:

a liquid is water (and without having

only because they are mainly made of

- 4C range purdue I didn't know :)

thermometer is a good example of liquids

lowered agitation oin a cooled liquid mean

wondered something - I would be an even

comfortably possible, but I digress...

Thanks for that Gene. Yes it's something I was completely unaware of too, until the last few days!

Jim

reason why you want to keep the carboy in a

increase the risk of sucking air into

around the air lock seal becomes deadly

cooling a liquid is water (and without having

only because they are mainly made of

- 4C range purdue I didn't know :)

thermometer is a good example of liquids

lowered agitation oin a cooled liquid

wondered something - I would be an even

comfortably possible, but I digress...