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Can you find a smaller carboy/secondary? I often have to downsize from a 6 gal to a 5 or have used multiple 1 or 1/2 gal bottles as secondaries for bench trials.

You are correct, adding H2O decreases the headspace. The headspace is amount of air in contact with the surface area of the wine. The more air in contact with the wine, the more chance of oxidation and bad taste. Always top off the wine so there is not excessive air. This usually means top up to...

I agree that my DB has all fermented below 1. Usually 0.996 with the lowest being just below 0.990 (corrected SG). I monitor the SG daily and when it doesn't change for 3 days. The reason to wait 3 days is that you are nearing the completion of fermentation and it is slowing down. At this slow...

In my testing, I found that 1.5X had almost the same fruit flavor as the 2X and saved some $, i. e. 2X wasn't worth the extra expense for not much different taste.

I usually shoot for ~ high 13s-14% and most people i give it to like it there, but I also up the fruit to 9# for 6 gal. Mine always finishes at 0.994-0.996.

You can make it bone dry or as sweet as you like, depending on the amount of sugar used to back sweeten. Note that DB berry flavors come out more with a little backsweetening. Seems most people that I've given bottles, prefer it at 1.008 corrected SG with ~13% ABV. That might be considered...

It also depends on the yeast used, as each strain has different temperature ranges. I've fermented at higher Temp's, just under 80*F. For reds, I stay between 75-78 with 1118 yeast.

The lower the temperature the harder it is to remove CO2, as well. The fermentation temperature also affects the flavor too.

I've used sparkled and others. The sediment has stuck on the sides, especially around the ridges of the glass carboy. You didn't say what kind of wine, as some produces more sediment than others. If it were me, I'd rack and let it settle again. Most likely you will get some sediment to mix...

To add to the temperature response, every hydrometer has a calibration temperature. By taking the temperature at the time of reading the SG, you can correct the SG reading based on your specific hydrometer.

Congrats Barb!! Makes you want to make more.

My last batch of blueberry DB, was fresh berries, but since I picked in small batches during the season, I had to freeze them for the 9# of berries needed for 6 gal. I did not use kmeta and it was fine. I did use kmeta according to the instructions. Also, freezing helps break down the cell...

I believe that wild yeasts are not a problem with frozen fruits because the prolonged freezing and processing eliminates the wild yeasts' viability.

I usually use kmeta on fresh fruit like you would sanitize equipment. Spray it on, mix it around let it sit and rinse. All before primary and then I don't need to add kmeta to the must. I only add kmeta in secondary.

You have to be careful, those 4-year olds really hurt the reserves! They drink this stuff like Kool-aid! LOL

To answer the other part of the question, regardless of the fruit amount, I add enough water to the primary to the 6 gal mark. Therefore, the amount of water varies based on the amount of fruit. Actually I use higher amounts of fruit, so I top up at least 6.5 gallons or more. Just so I can...

I use a wine thief as well, but spin it quickly as dropping it in with my thumb/index finger. Spinning helps remove the air bubbles that adhere to the hydrometer from dropping it in. The air bubbles may affect the reading slightly. Don't know if it would affect it as much as trying to guess...

Really glad to hear from you! Hope all is well Dave! You've been in the thoughts and prayers of a lot of people.

What's green lid oxyclean? Brand or description? I use easy clean currently.

Funny you ask, I just did a comparison of these three with three 6-gal batches of Fredonia. I have used the 1118 and 1116 with DB. I can't notice much difference in the Fredonia batches. I guess the 1116 and 1118 are very similar in % ABV and temperature ranges with the 1116 being a little...