A New Technique

The heat this year is changing the way things get done. For the first time ever, Freeman Winery is using dry ice pellets (CO2) in an attempt to cool down the fruit immediately after processing. When we bought it Friday, the guys there said they couldn't make it fast enough. Wineries everywhere are scrambling for it. The concern is that standard methods to cool the fruit for its cold soak will not be enough when the fruit comes in later in the morning. By that time the outside temperature is already in the nineties - certainly not ideal. Higher fruit temps can lead to an unexpected fermentation, VA (volatile acidity), and other problems beyond my pay grade. The cool part is the addition of the dry ice leads to quite a display - reminiscent of an '80's rock show. The tricky part is you definitely do not want to get that stuff on your skin - that would be bad.