Carboy size

Discussion in 'Beginners Wine Making Forum' started by wineview, Oct 13, 2018.

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  1. Oct 13, 2018 #1

    wineview

    wineview

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    Let’s try this again.
    Just racked to secondary and it seems my carboy is 6.5 gallons and not filled to the neck. Will that create any problems?
     
  2. Oct 13, 2018 #2

    dralarms

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    As long as it’s still bubbling you should be good for now. But you will need to top up or put in smaller carboy once it slows down to a crawl.
     
  3. Oct 13, 2018 #3

    dralarms

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    I killed the other thread for you
     
  4. Oct 13, 2018 #4

    kyle5434

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    Unless there's a huge amount of space at the top, as long as the wine is still fermenting (creating bubbles in the airlock) you should be OK, as the CO2 will push any oxygen out. CO2 is also heavier and will form a protective layer over the surface of the wine. For what it's worth, I've fermented 3-gallon batches in 4.5 gallon glass fermenting vessels, and haven't had any issues. After racking off the initial lees (at 1.02 or whenever), the wine is always done fermenting within a week or two, so as long as the carboy remains undisturbed you shouldn't have any oxidation issues in that period of time.

    If you're feeling paranoid, you could go ahead and top up (to near the neck of the carboy) with a similar wine now.

    It's really during bulk aging that you need to be extra careful about head space in the carboy.
     
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  5. Oct 13, 2018 #5

    wineview

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    Activity in the airlock is slow unless I swirl the carboy. Then it’s very active. I have many five gallon carboys and could rack to them. In a pinch until I can get some glass gallon jugs, would plastic water jugs with an airlock work for the extra gallon?
     
  6. Oct 13, 2018 #6

    dralarms

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    No, it’s not “wine grade” and could leech into your wine.
     
  7. Oct 13, 2018 #7

    sour_grapes

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    I agree with the statement above.

    However, this is not true. Gases mix freely over the timescale of a few minutes. Any oxygen in the space will have access to the wine.
     
  8. Oct 13, 2018 #8

    Ajmassa5983

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    Objection!

    Hearsay!
     
    Last edited: Oct 14, 2018
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  9. Oct 13, 2018 #9

    wineview

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    I will be racking to a smaller carboy in one week. There is activity in the airlock.
     
  10. Oct 13, 2018 #10

    sour_grapes

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    :?

    I can't tell if you are serious or not. (I think not.) When this has come up before, I always wondered if I should present the math behind this. I had always decided "no," people would not be interested in seeing the details. I am beginning to think maybe I should, so that I can just reference it in the future. Comments?
     
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  11. Oct 13, 2018 #11

    meadmaker1

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    I personaly would probably need to take a night class to understand the math but i believe
    1. The release of co2 will continue to dilute the oxygen
    2. The oxygen reacting with any other element consumes it.
    3. Some exposure is inevitable.

    So being mindful of the effects of oxygen and keeping exposure to it to a minimum becomes more important as wine becomes degassed and in its aging stages .

    " my open ended math version of what is happening "
    If i am out to lunch on this im sure i will be corrected, and welcome these corrections. I certainly dont want to continue being wrong.
     
  12. Oct 13, 2018 #12

    Ajmassa5983

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    No. Lol. I was not serious.

    Was just trying to get @sour_grapes Paul to do what @sour_grapes Paul does best - just for the fun of it.

    I’ll chalk it up to “grape pickup/crush day” good moods.

    .........still waiting on that math. :)
     
  13. Oct 13, 2018 #13

    CK55

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    Omg AJ
     
  14. Oct 14, 2018 #14

    Ajmassa5983

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    Relax. Sourgrapes and I are old neighborhood buddies. It’s all good. Same high school and everything.
     
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  15. Oct 14, 2018 #15

    CK55

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    You guys and your drama lol. I know I just wanted to you know add to it.
     
  16. Oct 14, 2018 #16

    Ajmassa5983

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    No drama here at all. And I know sourgrapes fully gets what I meant.
    This topic of using nitogen, co2, argon, or a combo has come up plenty of times before. And there’s a lot of misconceptions about what’s actually happening. In the past sourgrapes (Paul) has touched on it, but just not in extreme detail.
    I believe he’s saying it’s fact. Not sure if advising against it or not tho.
    I do know many amateur and professional winemakers will purge using the gas so I assume it’s still helping - just not as much as believed I think.
    So my objection on the grounds of hearsay isn’t all jest. I am interested to hear what he’s got to say. And don’t get it twisted, sourgrapes wouldn’t be saying so w/o analyzing it from every direction imaginable.
     
    Last edited: Oct 14, 2018
  17. Oct 14, 2018 #17

    sour_grapes

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    Yes, CK, AJ is correct. I didn't even raise an eyebrow! (Now, AJ, since you want me to act in my best sour_grapes fashion, it is spelled "hearsay.")

    Let me quote myself on something to clarify my position on using inert gases:

     
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  18. Oct 14, 2018 #18

    sour_grapes

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    I agree with all of that. It is only the "blanketing" or "layering" thing I disagree with.
     
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