Just one example, when I bought my 6gal bucket, my plan was to ferment/age in the 5gal carboy.
So I filled carboy but left some space to add sulfite/sorbate, etc and do my degas. The left over from the 6gal didn't make it to one gallon.
Every time you rack to leave sediment you're also decreasing the wine quantity in the carboy, so now from the 5gal there's a head space of about maybe .750ml.
This wine is now all clear and has some sediment, so I will lose more when I rack again.
So, what do you guys do to keep up with the wine without buying "like" wine and adding to top off? I am trying to avoid adding water.
If I back sweeten this will increase volume a bit but not sure how high it will get.
I posted this pic in a different thread, that was before I stabilized.
Since my juice comes pre-inoculated (yeast already added) I don't think that saving some of the juice at the begining in the refrigerator is possible, right? I wouldn't want to add un-fermented juice and add to a stabilized wine, right?
..
So I filled carboy but left some space to add sulfite/sorbate, etc and do my degas. The left over from the 6gal didn't make it to one gallon.
Every time you rack to leave sediment you're also decreasing the wine quantity in the carboy, so now from the 5gal there's a head space of about maybe .750ml.
This wine is now all clear and has some sediment, so I will lose more when I rack again.
So, what do you guys do to keep up with the wine without buying "like" wine and adding to top off? I am trying to avoid adding water.
If I back sweeten this will increase volume a bit but not sure how high it will get.
I posted this pic in a different thread, that was before I stabilized.
Since my juice comes pre-inoculated (yeast already added) I don't think that saving some of the juice at the begining in the refrigerator is possible, right? I wouldn't want to add un-fermented juice and add to a stabilized wine, right?
..