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Meet My Friends Chard On Left.. Barolo On Right
WhineMaker

Meet My Friends Chard On Left.. Barolo On Right

Was curious to see that nethier of those carboys are filled to the bottom of the bung. Is it okay to have that much head space? I've got a batch heading for the carboy and I know it won't reach the top, was wondering if I can leave that much space and still be safe, don't want to top it if not necessary.
ArcticSid
 
During primary and secondary fermentation(pictured here), it is okay to have headspace due to the high CO2 content of the headspace..
 
Oak infusion spirals.. Got mine from NorthernBrewer.com, and they work great!! Added a nice oak/vanilla flavor to the chard.. Also used them in a sangiovese I did..

Link


image_72_6.jpg
 
Are they 6.5 gallon carboys then?? Are you tranfering them to a 6 gallon on stabilization?
 
No, just 6 gal.. I do not top up until the clearing stage... No worry about headspace while you have active fermentation..
 

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