I am slightly confused. Wow.....was trying to keep that a secret...haha. Seriously though, I was reading the instructions of my SLM before starting... and during my read after the degassing stage it said not to worry about topping off the carboy because it would only be in there, don't qoute me but I think around 28 days. I know from reading the forums that aging is very important for the wine to reach it's potential. Is there a magic time-grace period where you are okay not to top off. I was under the impression after fermentation stops it should be topped. Could anyone she'd some light on this for me.