1

Ok, I know this is an old question, but just in case: The CO2 of the fermentation "pushes" the oxigen outside of the demijohn, or wherever you are fermenting. CO2 is more dense than air, so it covers the drink, and while it ferments then it pushes the o2 outside. The problem is when you extract the wine outside of the demijohn to bottles. Then is ...


Only top voted, non community-wiki answers of a minimum length are eligible