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johnnycadoseed

Got a question about the CO2 in wine making

johnnycadoseed
13 years ago

When you make a 5 gallon batch of homemade wine, during the fermentation stage, is all the CO2 emiting from the carboy dangerous? Most people make their wine or hard cider in the cellar or a storage area with minimum sunlight and generally has no air conditioning and has very limited air circulation. This means there is probably a pocket of CO2 in that area. Is the CO2 emited large enough in volume to pose a danger in that uncirculated area?

John

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