Ugh. Just went to degas stage with RJS EP SB and once again did not have enough wine on hand to top up with. Something is not right here. This time I did not have a leaking wine kit. I sucked every drop of wine out during both transfers leaving just sediment behind. I poured 2 bottles of store bought wine in to top up and it wasn't enough. I need 1, maybe 2 more. I am starting to think the measurements on the fermenting bucket or the carboy are not what is advertised. I am going to 5 gallon carboy next because it is only viable solution. Problem is not just cost of all this store bought wine, but I am changing flavor profile on each of these new batches. Anyone else note this problem?