Not a good idea.
I had an interesting (as opposed to disasterous) experience. I have 5 trash barrels of open fementing grapes in my fishroom/office a tiny 10x10 foot space. During primary fermentation of the grapes you have to keep the space at about 70 degrees F so I closed the door and have a small heater. After a day of robust fermentation, I walked into the room and all the fish were gasping for air and the water was cloudy. I freaked, tested the water, whew, okay. Well not thinking much, as the yeast was gobbling up the sugar to make alcohol it was also emitting large amounts of CO2. Poor tank was in O2 suffocation. Lowered the tank water and keeping the door ajar and we seem to be okay. Although the tank suffers.
Tomorrow is the press party so this part of wine making is nearly over. Let this be a lesson to ya all.
I had an interesting (as opposed to disasterous) experience. I have 5 trash barrels of open fementing grapes in my fishroom/office a tiny 10x10 foot space. During primary fermentation of the grapes you have to keep the space at about 70 degrees F so I closed the door and have a small heater. After a day of robust fermentation, I walked into the room and all the fish were gasping for air and the water was cloudy. I freaked, tested the water, whew, okay. Well not thinking much, as the yeast was gobbling up the sugar to make alcohol it was also emitting large amounts of CO2. Poor tank was in O2 suffocation. Lowered the tank water and keeping the door ajar and we seem to be okay. Although the tank suffers.
Tomorrow is the press party so this part of wine making is nearly over. Let this be a lesson to ya all.
