Ask Wine Wizard
Would you recommend using dry ice to control the temperature of must?
John Ivica Duich • Chicago, Illinois asks,
In preparation for this season’s crush I have been thinking about several different ways of protecting my wine from oxidation. After primary fermentation and MLF the CO2 levels in my primary vats will quickly drop. I was thinking about investing in a small tank of Argon to keep the primary gassed during maceration. I have also heard of people dropping in small pieces of dry ice in the must then covering the tanks after punching the must down. Would you recommend using dry ice on the must?