Well, I'm thinking of making a batch of fruit wine but since I only have a 6 gallon BB for secondary I guess I will have to make a 6 gallon batch in primary. My primary fermentor is a 6.5 gallon "ale pail". With 6 gallons of must in there leaves about 4 inches of headspace. I'm wondering if this is enough. How explosive is a normal wine fermentation? I made a batch of apfelwein earlier this year that only had a small 1 inch layer of bubbles on top even during the most intense fermentation. I used Lalvin 1118, 5 gallons apple juice, 1lb brown sugar, 1lb dextrose and 24 ounces of maple syrup. I just want to know if all wine has such a mellow fementation since I am used to making beer which sometimes has a huge krausen that fills the whole headspace even to the point of blowing out the airlock.