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Old 01-15-2011, 12:11 PM   #1
captainl
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I racked and stabilized and degassed my 5 gallons of apfelwein last night. It has aged 3 months. I originally planned on aging it another 3 months but now I am wondering if I have too much head space for this. Do I? Any recommendations on what to top off with? Otherwise, am I ok just to leave it for a week and then bottle it?
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Old 01-15-2011, 12:19 PM   #2
Runningwolf
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I am not comfortable leaving that much head space for three months. It will be ok until you bottle next week though. I am assuming you added k-meta when you racked this last night. If not you probably need to do this now. Is this wine going to be sweetened, if so did you add sorbate? I am not familiar with this wine so I cannot offer what to top it up with.

 
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Old 01-15-2011, 12:21 PM   #3
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Another thing, if this wine is going to be sweetened, that will take up some of that head space.

 
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Old 01-15-2011, 12:21 PM   #4
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Top that off, use either an apple wine if you have, or I'd even use a white wine if I had to, not water though.

 
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Old 01-15-2011, 12:22 PM   #5
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Quote:
Originally Posted by Runningwolf View Post
Another thing, if this wine is going to be sweetened, that will take up some of that head space.
Yep, if its not sweet enough, just add an f-pac, or even some concentrate now.

 
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Old 01-15-2011, 12:33 PM   #6
djrockinsteve
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When you make wine always (if you can) make enough to have some extra either in a half gallon or magnum bottle to use to top off after your wine has fined.

Try to fill your carboys to the bottom of the first knuckle. Keep in mind that warmer temps. will cause your wine to expand and may rise up into the airlock. Reverse if you place your carboy from a warm area to a cooler basement. Your wine will shrink per say.

After you rack off of the fining sediment use your other bottle to top off and age. When you add an f pak or sweeten you will have a little extra to sample at that time.

If you are really tight with wine pour the remaining wine/gross lees into a small carboy and refrigerate it for a few days. The sediment will fall and a little wine will rise to the top. Carefully rack this off into a 375ml or larger bottle that you can fine and use later to top off.
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Old 01-15-2011, 12:41 PM   #7
captainl
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Kmeta and sorbat added last night. I wanted to do 1/3 not sweetend, 1/3 semi sweet, and 1/3 sweet. Just to find out what the wife and I like. I was thinking about adding some juice but I was thinking you are supposed to wait a few days to avoid refermentation?? I guess I will do that if I decide not to bottle soon. Thanks for the quick responses.

 
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Old 01-15-2011, 01:05 PM   #8
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too much headspace for the average wine smaller carboy or marbles
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Old 01-15-2011, 02:01 PM   #9
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Alfulchino wasn't it you, or maybe someone else, who said that you experimented and bulk aged a carboy half full of something and it tasted the same as the full carboy?

 
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Old 01-15-2011, 02:24 PM   #10
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Quote:
Originally Posted by Catfish View Post
Alfulchino wasn't it you, or maybe someone else, who said that you experimented and bulk aged a carboy half full of something and it tasted the same as the full carboy?
Interesting, was it filled with argon or anything?

 
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