Register Now!

Wine Making & Grape Growing Forum > Wine Making > Country Fruit Winemaking > Is this too much headspace?

Reply
 
Thread Tools Search this Thread
Old 12-16-2012, 09:42 PM   #1
Morgan
Member
 
Sep 2012
Posts: 36
Liked 2 Times on 2 Posts



Click image for larger version

Name:	image-3501617593.jpg
Views:	482
Size:	45.6 KB
ID:	6376

This is about 3 liters of blackberry wine from frozen fruit. It's been sulfited and has been sitting like this for 2 months. I kind of forgot about it while I was busy with other stuff... Initially i thought that all the CO2 it put off would protect it. Now that I think about it, I'm worried it's gonna oxidize if I leave it like that for much longer. I don't have any more blackberry to top it off with... I was think just dump a commercial Shiraz in there. Any alternate suggestions? Should I just leave it, or bottle it? It smells and tastes fine, although a smidge astringent at this point. Thanks!

 
Reply With Quote
Old 12-16-2012, 11:52 PM   #2
offdagrid
Drunken Member
 
offdagrid's Avatar
 
Mar 2011
Posts: 40
Liked 1 Times on 1 Posts


yes to much head space, top it up with your Shiraz
__________________
I Smile a Lot Because I Have no Idea Whats Happening :dg

 
Reply With Quote
Old 12-17-2012, 12:11 AM   #3
Pumpkinman
Senior Member
 
Pumpkinman's Avatar
 
Oct 2012
Posts: 3,433
Liked 636 Times on 476 Posts
Likes Given: 755


agreed, too much.
__________________
____________________________________________

 
Reply With Quote
Old 12-17-2012, 05:50 AM   #4
vacuumpumpman
Vendor
WMT_SPONSOR.png
 
vacuumpumpman's Avatar
 
Aug 2011
Posts: 3,557
Liked 704 Times on 528 Posts
Likes Given: 1610


Yes I also agre, my suggestion is find a different size bottle or add marbles (santized) or top off with a similiar wine

 
Reply With Quote
Old 12-23-2012, 01:47 PM   #5
spaniel
Senior Member
 
spaniel's Avatar
 
Aug 2012
Posts: 354
Liked 45 Times on 30 Posts
Likes Given: 9


If under heavy fermentation in a secondary, I'd get it up to the bottom of the neck so that if it still foams some it does not push it through your airlock. Once fermentation has ceased, top off to an inch or two from the stopper.

 
Reply With Quote
Old 12-30-2012, 11:42 PM   #6
BigMac
Big Mac
 
BigMac's Avatar
 
Nov 2011
Posts: 29
Liked 2 Times on 2 Posts


Hi Morgan;
You might have caught it in the nick of time.
I would rack it to get it off the lees.
Check the SO2 and top it up.
Either rack it to a 1/2 gal & a 750 bottle or top it off as you suggest into a one gal.
If it was me, I would add about a 1/4iz of oak cubes, Fr/Med.

Cheers!

Jim

 
Reply With Quote
Old 01-03-2013, 07:35 AM   #7
TedLarsen
Junior Member
 
Jan 2013
Posts: 11
Liked 1 Times on 1 Posts
Likes Given: 1


I do not agree with topping this off with another wine (although a Shiraz would probably blend nicely with the blackberries). With as much headspace as this has, you would very much change the character of the wine, and you made blackberry wine for a reason.

As suggested, I would top off -- either with marbles (although, admittedly, that would take a lot of marbles!)....or purge the oxygen with CO2 or (preferably) nitrogen. That will also work, and will be much easier racking. When I've used the marble trick from time to time, you lose a fair amount of wine in between the marbles, because it can be tricky to get to.

 
Reply With Quote
Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search


Similar Threads
Thread Thread Starter Wine Making Forum Replies Last Post
MLF and headspace Wild Duk Wine Making from Grapes 15 01-08-2013 12:46 PM
Headspace malgatos Beginners Wine Making Forum 8 11-04-2012 12:25 PM
HeadSpace skramer Skeeter Pee 4 01-13-2011 07:35 AM
still have headspace countrygirl Beginners Wine Making Forum 15 07-13-2010 06:20 PM
Headspace Trubador Bottles, Labels & Corks 9 04-20-2007 05:18 PM


Forum Jump