"David C Breeden" > wrote in message
...
>
> Hi Folks,
>
> I had been planning to use dry ice as a means to cool must for cold
> soak (on pinot), but the recent thread on dry ice for transporting
> grapes has me concerned.
>
> I had thought that dry ice was routinely used to cool grape musts.
> Is this not the case?

At the commercial winery where I make my wine many of the people who make
reds do cold soaking for several days by just dumping dry ice directly into
the must while crushing into macro bins.

I cold soak my Chardonnay by crushing into picking bins and floating several
food grade trash bags of dry ice in the must. Same thing almost, but the
CO2 and whatever's in it doesn't get into my must.

Tom S