negative pressures in carboys

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negative pressures in carboys

Postby samchiodo » Sat Jul 28, 2012 7:02 am

After struggling with oxidized wines for the past coupe of years, I learned of the Breathable Silicone Carboy Hood at MoreWine. I've placed the hoods on the "Better Bottles" carboys and topped off with CO2. I find the vessels developing negative pressures. I need help with "why" and what to do about it.
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Re: negative pressures in carboys

Postby turbo_ale » Mon Jul 30, 2012 11:03 am

The only time I get negative pressure (vacuum) is cooling down the carboy, that will suck the fluid from airlock or blowoff bucket into it. What I do now is not to fill airlock or bucket until the temp is at my desired ferment setting, then I add the fluid. After this the Co2 is exhausting the o2.
ON TAP:
1. 1C
2. 4B
3.
4.
5.
6.
Bottled: Gewurztraminer, Pinot Noir, Cabernet Sauvignon, 16B, 18B, 18E, 19B, 20, 21A, 23, 27
Fermenting:
Next: 5C

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Re: negative pressures in carboys

Postby BKG » Tue Aug 21, 2012 11:54 am

Is the wine at a constant temperature. It is true that a decrease in temperature will cause the liquid to contract resulting in negative pressures. At least with the carboy hood you are seeing negative pressures which is a plus versus sucking in water from an airlock and then oxygen after that. You mention topping off with CO2... how are you doing that?
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