My directions tell me to rack the wine into a carboy when the SG is below 1.020, which I have done with the SG at 1.014. But since the original batch size was 22L instead of the regular 23L, about a qt shy of the 6 Gallons, should I be concerned that the "head space" between my Stopper and the surface of the wine is much greater then 2"( about 5"). I don't have a smaller bottle at this time to put 5 gallons in and keep the remainder in a few smaller carboys.
The SG is now(1/20/09), .998 and as been there for 2 days.
For those that may be unfamiliar with this wine there is a F pack,(1L), to add when fermentation is complete which would get me to the 6 gallons .
Is the fermentation complete at this point?
Should I stabilize, degas, and add the flavor pack and then allow it to settle for the remainder of the time that the directions call for?
Or, will I be OK to let it stand the way it is for a few more days and then rack again .... Suggestions please????
The SG is now(1/20/09), .998 and as been there for 2 days.
For those that may be unfamiliar with this wine there is a F pack,(1L), to add when fermentation is complete which would get me to the 6 gallons .
Is the fermentation complete at this point?
Should I stabilize, degas, and add the flavor pack and then allow it to settle for the remainder of the time that the directions call for?
Or, will I be OK to let it stand the way it is for a few more days and then rack again .... Suggestions please????