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October 18, 2010


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Very awesomely cool.

With dry ice contacting the grapes, are you at all concerned about "freezer burning" the grapes?

I agree with Duncan and am concerned with the dry ice. I will use frozen two liter pop bottles, with the caps of course, and this will control the temperature but with a much warmer or shall we say narrower temperature range.

Jim Baker
Chateau Niagara Winery

We used dry ice extensively in South Africa to ensure cooler fermentations in the 110-plus heat, and freezer burning the grapes was never a big concern.

We did several whole-cluster presses with this method, including one for my own wine, and with gently, gradually sprinkled crumbles of dry ice in layers alternating with must (rather than giant bricks) we did not encounter problems.

BD Shinn,
I agree wholeheartedly.

Jim and Duncan,
I've thought about how the juice and skins react to the dry ice and haven't been convinced it's going to have a negative effect on the overall wine.

The surface area of the dry ice is so minimal that the bulk of the skins and juice will never come in contact with it. Besides the juice itself around the dry ice will only get as low as 33º F as I haven't seen any freezing solid of the liquid.

If you know of studies or research into the pros/cons of dry ice in grape must I would consider them required reading.


Awesome read! And educational too!

I love the picture of you and your son, I want one just like that in about a year.

I would love to give it a go at home wine making. The thought of using a cooler to ferment sounds so modernly rustic. I have a 220 quart cooler I hope to use next year. :)

Thanks so much for sharing.

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