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llnicely · 05-04-2009, 10:40 AM

My wine has been stabilized and aging in the carboy with an airlock, both properly topped. I found the airlock with the wine backed up into it. I am asking if anyone would have an explanation for this. I have two other carboys in the same location topped exactly the same with no back ups. Just curious and hoping this does not indicate a problem in the wine. Thanks.

grapeman · 05-04-2009, 11:30 AM

Wine backing up into the airlock can happen- and does more often- as the weather warms up. That alone expands the wine somewhat in the carboy. What might have been 2 inches down in cold weather can suddenly go tight to the top. Then if you get changes in air pressure, a wine with a bit of gas left in it can force a bit of wine into the airlock. When I see that happen, I remove the airlock, drain and clean it. I then take a wine thife and remove a couple inches of wine to get it to the proper level and refit the airlock. be sure to refill the airlock with an appropriate liquid- like k-meta or vodka.

llnicely · 05-04-2009, 11:39 AM

Thanks, I did remove and clean the airlock and took a sample to taste. It makes sense that air pressure differences and expansion would budge some into the airlock. Yet was puzzled as to why the other two carboys showed no indication of this, being that they are mere inches from each other. Again thanks.

nursejohn · 05-04-2009, 01:27 PM

I was reading this post and read about putting Vodka in theairlock. Why Vodka? I am still new and was wondering about this. Also, why on the subject, can you top off a carboy of wine with Vodka?

grapeman · 05-04-2009, 01:35 PM

Why Vodka? Two fold. If a fly or germs get inside the airlock, the vodka kills them. Secondly if any of the vodka gets sucked back in the wine, it is sterile so it can't taint the wine.

Top off wine with vodka? Not a great idea. Generally a half bottle to a bottle is needed for topping off, so the vodka would make the wine a bit too hot (high ABV) and affect the wine.

Tom · 05-04-2009, 01:40 PM

The only reason to add vodka or Everclear is to fortify your wine using the Parsons Square.
Follow Applemens advise.

Fly*guy · 05-04-2009, 06:26 PM

Tepe,
what is the "Parson Square"..... ?
Where can I get info on this?

Wanted to try fortifying some wines that my mother-in-law likes, (gotta make those first as well). Keeping her Happy is of coarse a great concern.

.

Wade E · 05-04-2009, 08:24 PM

Pearson's Square is an equation used to determine the amount of a higher abv alcohol to add to a lower abv alc. to up the lower one. Usually used to up the abv of a Port wine using Brandy or Grain Alc as the higher product.

Pearson's Square</font>

dragonmaster42 · 05-04-2009, 10:27 PM

Cool site Wade. Once again, I learn something about winemaking I didn't know about.
Of course, it's more fun (although not as exact)pouring a glass of brandy and adding a shot of wine and drinking to see how it tastes, then pouring another fresh glass of brandy and adding two shots of wine, etc, etc, etc until it tastes right or you forget where you left off and have to start over.....

Tom · 05-04-2009, 10:40 PM

Quote:

Originally Posted by wade

Pearson's Square is an equation used to determine the amount of a higher abv alcohol to add to a lower abv alc. to up the lower one. Usually used to up the abv of a Port wine using Brandy or Grain Alc as the higher product.

Pearson's Square

I was hoping you would link it to yours