Hello All,
I'm new to winemaking and have found this forum helpful in the learning process. I live in San Diego and have made a few batches of Cab and Petite the past few years. I pick grapes from local vineyards and de-stem/crush/press at home. I've picked ~150lbs of grapes each time so end up with about ~8.5 gallons of wine of which has turned out decent enough. I do my primary ferment in 5 gallon food grade buckets and give MLF a try in glass carboys.
Question on Headspace
I recently picked Cab grapes and was only able to pick ~100lbs, so having to resort to a single 5 gallon glass carboy. I made the mistake of not saving the small amount of juice over the 5 gallon carboy to fill up after racking. Starting Brix ~24 with primary ferment lasting 7 days. Brix before press ~1 (normally have got it <0). I racked after 2 days and inoculated with Viniflora CH16, but i'm worried the headspace is too much. I use Argon to blanket the top, but i've never had this much headspace in my previous batches.
Any thoughts or advice on this is much appreciated. See picture for reference.
![1661375518221.jpeg 1661375518221.jpeg](https://cdn2.imagearchive.com/winemakingtalk/data/attachments/87/87779-f5a824c55130d1ad6a1f2226aee01bca.jpg)
I'm new to winemaking and have found this forum helpful in the learning process. I live in San Diego and have made a few batches of Cab and Petite the past few years. I pick grapes from local vineyards and de-stem/crush/press at home. I've picked ~150lbs of grapes each time so end up with about ~8.5 gallons of wine of which has turned out decent enough. I do my primary ferment in 5 gallon food grade buckets and give MLF a try in glass carboys.
Question on Headspace
I recently picked Cab grapes and was only able to pick ~100lbs, so having to resort to a single 5 gallon glass carboy. I made the mistake of not saving the small amount of juice over the 5 gallon carboy to fill up after racking. Starting Brix ~24 with primary ferment lasting 7 days. Brix before press ~1 (normally have got it <0). I racked after 2 days and inoculated with Viniflora CH16, but i'm worried the headspace is too much. I use Argon to blanket the top, but i've never had this much headspace in my previous batches.
Any thoughts or advice on this is much appreciated. See picture for reference.
![1661375518221.jpeg 1661375518221.jpeg](https://cdn2.imagearchive.com/winemakingtalk/data/attachments/87/87779-f5a824c55130d1ad6a1f2226aee01bca.jpg)