I am new to this newsgroup, so I have not seen mentioned anything about protection of the must and the wine from light. I always keep my primary fermenter in the dark or drape it with a heavy cloth. Before I rack to a glass carboy, I first wrap it in aluminum foil. Another technique is to put the carboy down into the box in which it came and close the lid around the airlock.
Anybody else do this? How do you keep light away?
John Price
I keep fermenters and carboys covered with black plastic garbage bags. Cut a small hole for the airlock.
That's easier than taping aluminum foil around the carboy. Thanks.
John Price
I am new to this newsgroup, so I have not seen mentioned anything about protection of the must and the wine from light. I always keep my primary fermenter in the dark or drape it with a heavy cloth. Before I rack to a glass carboy, I first wrap it in aluminum foil. Another technique is to put the carboy down into the box in which it came and close the lid around the airlock.
Anybody else do this? How do you keep light away?
John Price
Is light exposure an issue just with sunlight or light bulbs as well?
I just clothespin a big old towel around the carboy, with the top of the airlock sticking out. I think it might protect it against temperature changes, too.
It also helps that I only get sunlight in my kitchen for 6 months a year.
I think it includes light bulbs, but I'm not sure. Just to be safe...
-- John
I am new to this newsgroup, so I have not seen mentioned anything about protection of the must and the wine from light. I always keep my primary fermenter in the dark or drape it with a heavy cloth. Before I rack to a glass carboy, I first wrap it in aluminum foil. Another technique is to put the carboy down into the box in which it came and close the lid around the airlock.
Anybody else do this? How do you keep light away?
John Price
I am new to this newsgroup, so I have not seen mentioned anything about protection of the must and the wine from light. I always keep my primary fermenter in the dark or drape it with a heavy cloth. Before I rack to a glass carboy, I first wrap it in aluminum foil. Another technique is to put the carboy down into the box in which it came and close the lid around the airlock.
Anybody else do this? How do you keep light away?
John Price
Hi guys, Could some of our groups chemist please explain the light thing. In beer there is a problem with UV light that courses skunky beer. It is due to hop components. These components do not exist in wine! Some colour components in fruit wine may exhibits a similar behaviour (phenol base). In grape wine there is no report of flavour changes due to natural light exposure that i have found. Is there a need to control light exposure in grape wines? Is there a need to control light exposure to fruit and other wines? Or is this just an other case of mixed up information with the beer makers?
Anybody else do this? How do you keep light away?
John Price
my understanding is that control of light exposure has mostly to do with color retention in the red wines (i.e. bleaching like fabric/paints/inks exposed to the sun). I us incandescent lights to control temperature in my primary fermenter closet; That light is filtered through the translucent white plastic fermenter pail. I perceive no ill effect in my wine. Many fine pinot noir wines are fermented in open top primary fermenters; only for secondary fermentation/aging are the wines kept in dim/dark enclosures.
Am I missing something?
Gene
Just turn out the light in the room where you have the wine stored.
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