Quantcast

Is this too much headspace?

Wine Making Talk

Help Support Wine Making Talk:

Morgan

Member
Joined
Sep 12, 2012
Messages
36
Reaction score
2
image-3501617593.jpg

This is about 3 liters of blackberry wine from frozen fruit. It's been sulfited and has been sitting like this for 2 months. I kind of forgot about it while I was busy with other stuff... Initially i thought that all the CO2 it put off would protect it. Now that I think about it, I'm worried it's gonna oxidize if I leave it like that for much longer. I don't have any more blackberry to top it off with... I was think just dump a commercial Shiraz in there. Any alternate suggestions? Should I just leave it, or bottle it? It smells and tastes fine, although a smidge astringent at this point. Thanks!
 

vacuumpumpman

Vendor
Sponsor
Joined
Aug 24, 2011
Messages
4,070
Reaction score
1,071
Yes I also agre, my suggestion is find a different size bottle or add marbles (santized) or top off with a similiar wine
 

spaniel

Senior Member
Joined
Aug 23, 2012
Messages
370
Reaction score
53
If under heavy fermentation in a secondary, I'd get it up to the bottom of the neck so that if it still foams some it does not push it through your airlock. Once fermentation has ceased, top off to an inch or two from the stopper.
 

BigMac

Big Mac
Joined
Nov 19, 2011
Messages
39
Reaction score
13
Hi Morgan;
You might have caught it in the nick of time.
I would rack it to get it off the lees.
Check the SO2 and top it up.
Either rack it to a 1/2 gal & a 750 bottle or top it off as you suggest into a one gal.
If it was me, I would add about a 1/4iz of oak cubes, Fr/Med.

Cheers!

Jim
 

TedLarsen

Junior
Joined
Jan 3, 2013
Messages
11
Reaction score
1
I do not agree with topping this off with another wine (although a Shiraz would probably blend nicely with the blackberries). With as much headspace as this has, you would very much change the character of the wine, and you made blackberry wine for a reason.

As suggested, I would top off -- either with marbles (although, admittedly, that would take a lot of marbles!)....or purge the oxygen with CO2 or (preferably) nitrogen. That will also work, and will be much easier racking. When I've used the marble trick from time to time, you lose a fair amount of wine in between the marbles, because it can be tricky to get to.
 
Top