- Oct 26, 2008
- Reaction score
While we're in the topic of topping off, without displacing the empty space, how much extra should we start with? For example, lets say I start my wine in a 6 gallon carboy. I realize I will lose some of the volume after transfering to the secondary. Than I am going to rack it again, and lose more. Is there any kind of "formula" to determine how mucj to start with? If I want to end up with 5 gallons of wine, should I start with 7 gallons? I realize this could change depending om wether or not I used a kit, fresh fruit or juice concentrate, is there any sort of a steadfast rule that you generally follow?