I'm fermenting 6 gallons of apple wine, it's in secondary, but i was concerned that the carboy wasn't full enough. There was actually only about 5 3/4 gallons of cider. The volume in the carboy is only right up to where it starts to taper. or what i guess i'd call the "shoulders".
Is it ok to top this off with something? like more cider, some similar white wine, water, etc. or should i just leave it?
Is it ok to top this off with something? like more cider, some similar white wine, water, etc. or should i just leave it?