I am currently at the stage of racking and stabilizing my fruit wine. I pulled the fruit out at 1.015 and it has completed fermentation, it is down to .995.
It is currently in a 5 gallon bucket with little headspace where it finnished fermenting. I am going to be racking it over to a 6.5 gallon carboy to degas the wine and back sweeten it. My question is can I leave it in the carboy for a week with that much headspace? There will be a 1 1/2 gallons of headspace. I have a 3 gallon carboy and some 1 gallon jugs I am going to bulk age it in, but i wanted to be able to let it sit for a week and the rack it off that sediment into the 3 gallon and 1 gallon jugs.
I guess my other option is as soon as it is all mixed up I degass and immediately move over to the carboy and glass jugs.
Thanks,
Jeff
It is currently in a 5 gallon bucket with little headspace where it finnished fermenting. I am going to be racking it over to a 6.5 gallon carboy to degas the wine and back sweeten it. My question is can I leave it in the carboy for a week with that much headspace? There will be a 1 1/2 gallons of headspace. I have a 3 gallon carboy and some 1 gallon jugs I am going to bulk age it in, but i wanted to be able to let it sit for a week and the rack it off that sediment into the 3 gallon and 1 gallon jugs.
I guess my other option is as soon as it is all mixed up I degass and immediately move over to the carboy and glass jugs.
Thanks,
Jeff