Fedoradude
Member
- Joined
- Jan 17, 2016
- Messages
- 97
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- 20
Thanks, everyone. So would I gain anything by topping up here in this 2 week clearing period by stepping in now 2 days later and topping up with commercial Cab Sauv?
Interestingly enough, my Winexpert Cab Sauv instructions are pretty clear about not topping up the carboy with water or wine. (See pic below. I dont' think I have an F-pack kit).
Just curious; why do they not recommend topping up? Doesn't that extra space (air) run the risk of CO2?
I think my next step is - assuming proper clearing occurs - bottling.
But if I poured the commercial Cab Sauv into my thief and then press the thief against the side of the carboy, it should flow into the carboy (down the insides) slow enough to avoid stirring the sediment at the bottom.
Yes it will be alright at this point without topping up, but you do want it topped once done fermenting like I said before. Also there is quite a bit of variation in size of the Italian carboys. I have around 25 and every one of them is larger than 6. It can vary from a pint over on some up to 2 quarts over n others. I use them for small batches and topping up larger barrels and tanks.
I think you are right John but I did say it should be topped up once finished fermenting. If it is done fermenting, it should be topped in some way. I guess what puzzles me is how it can be done and cleared when it looks so murky. I wouldn't even consider bottling wine that wasn't settled out good but hey, that's me.
Agreed on all counts. Looks like those steps were completed shortly before the photo, with clearing just getting underway.
Yes. The pic was taken the day I did the last steps of adding final ingredients etc.
By the way, probably a dumb question, but what is an F-pack? The directions mentioned "If doing an F-pack kit...." I just added the last 3 ingredients packages that day. They were all numbered 3-5. 2 were powdery and the 3rd was like a gel stuff.
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