In addition to the 5 gallon carboy, I have two jars of wine, a half-gallon nearly full and a gallon with only about 1/3 full. (This was my husband's experiment, and it consists of all the wine juice that was left behind with all the sediment that he couldn't pour into the half-gallon jug without getting lots of sediment. He wanted to see what would happen to it.) Well on the bottomof the gallon jug, there was at least a 1/4 inch of sediment. Now, three days later, it hasalready begun to clearand the sediment that remains is very little. The half-gallon jug is still bubbling frequently, at a pace of about once every 40 seconds or so, and the gallon jugjust about every minute or so.
Two questions: When the gallon jug quits fermenting, but still has sediment on the bottom, can I add campden and wait til the carboy needs to be topped off, or will it go bad with so much head space?
Second - Will it have more alcohol because so much of the yeast has been used up or does that have anything to do with anything?
This is the small jug as it looked on Sunday when we transferred from primary. It's the same as the one above that is on the right. What a difference, and then a big difference in the jug on the left. Amazing! in two days.
Two questions: When the gallon jug quits fermenting, but still has sediment on the bottom, can I add campden and wait til the carboy needs to be topped off, or will it go bad with so much head space?
Second - Will it have more alcohol because so much of the yeast has been used up or does that have anything to do with anything?
This is the small jug as it looked on Sunday when we transferred from primary. It's the same as the one above that is on the right. What a difference, and then a big difference in the jug on the left. Amazing! in two days.
