26 Jul
2003
26 Jul
'03
10:16 p.m.
Steve, and anyone else that cares,
I tend to always treat filling carboys as I would bottles. I "fill" the
carboy with CO2 prior to
transfer. My understanding is the CO2 is heavier than air, and settles to
the bottom. As
the carboy fills, the remaining air is pushed out of the carboy.
Don't know if it makes a big difference, but it is my habit. Meads,
ciders, beers, wine, whatever.
Mark
At 11:26 AM 7/26/03 -0500, Steve Fletty wrote:
Reading the Complete Meadmaker, I see Schramm talks
about blanketing meads
with
co2 when racking to prevent oxidation.
Does anyone do this? What's the proceedure? Do you put co2 in your carboy
before transfer? If I remember, co2 is heavier than air and will fall to
the bottom, correct?
Engineer, Gentleman, & Brewer,
Mark D. Glewwe
http://www.glewwe-castle.com/mark/