Hello,
I have several years of brewing beer, and this year my dad and I decided to try our hands on making some wine. We picked up a few WineXpert kits, his had the grape skins addition and mine was just the concentrate.
We are currently primary fermenting both in buckets, his bucket is larger due to the grape skin addition and mine is a standard beer brewing bucket.
I currently have 4 glass carboys, of unknown size, my guess would be 6.5 gal. They were given to me from my father in-law who got them from a friend.
I filled one of them to 6 gal exactly and this is where the water came up to.
Here is a side by side comparison of my 5 gal carboy on the left.
Question 1.
Now seeing as though I have to do secondary fermentation on one batch and then degass and clearing on both, will the amount of head space in the carboy be too much for both batches?
Question 2.
Pulling from primary to secondary and then from secondary to tertiary I can see not getting 23ltrs exactly since there will be sediment on the bottom each time. Would you recommend topping up with water or using a similar wine to reduce the head space?
Thanks in advance for all the help and insight.
I have several years of brewing beer, and this year my dad and I decided to try our hands on making some wine. We picked up a few WineXpert kits, his had the grape skins addition and mine was just the concentrate.
We are currently primary fermenting both in buckets, his bucket is larger due to the grape skin addition and mine is a standard beer brewing bucket.
I currently have 4 glass carboys, of unknown size, my guess would be 6.5 gal. They were given to me from my father in-law who got them from a friend.
I filled one of them to 6 gal exactly and this is where the water came up to.
Here is a side by side comparison of my 5 gal carboy on the left.
Question 1.
Now seeing as though I have to do secondary fermentation on one batch and then degass and clearing on both, will the amount of head space in the carboy be too much for both batches?
Question 2.
Pulling from primary to secondary and then from secondary to tertiary I can see not getting 23ltrs exactly since there will be sediment on the bottom each time. Would you recommend topping up with water or using a similar wine to reduce the head space?
Thanks in advance for all the help and insight.