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This is our second year of red wine-making. Last year after...

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Question by Vince
Submitted on 10/9/2003
Related FAQ: rec.crafts.winemaking FAQ
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This is our second year of red wine-making. Last year after primary fermentation was complete (@0 Brix), the wine was put into carboys and there was very aggressive CO2 bubbling coming through the air locks for some weeks. This year we did everything pretty much the same except this year almost no action at all in the air locks from day one onward. SO2, TA and pH all look good and the wine tastes fine at this stage.

Why the difference? What would cause little or no CO2 activity?


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