Too much must!

[CowboyPhil]

Ok I took my strawberry must out of the primary tonight, being burnt in the past by not having enough must I increased everything by 1/4. The end result an extra 1/2 gallon of must, I so do no want to waste this, I mean it is tasting good, looks good, and smells. . . ok it is must it smells like a giant ball of yeast. but I think the fermentation is going well. What do I do. I don't wanna waste this. I have racked it out of the primary into 2, 1-gallon carboys (it was a 1 gallon batch) now I know as I rack, I am going to lose wine, what can I do to keep the extra as a top off.

Please don't tell me to toss it, thought I will if it is the consensus, it just seems to be going so well.

Any advice is welcome.

 

[DasK]

I try to make a little extra too. That way when you rack you have plenty to top off with and you don't feel so bad about testing, sampling, etc.

I bought some 1/2 gallon apple juices from Sun Harvest that came in glass containers. I use those for racking extra into. They take the same bung as a gallon jug.

You'll find that having extra little containers like this will be very handy.

 

[winemaker_3352]

use a 1.5 liter wine bottle - put an airlock on it - it will be perfect for topping off with in future rackings.

 

[CowboyPhil]

I have the containers, that is not the prob, the problem is that the 1 gal is only 1/2 full and I am worried about the headspace.

 

[winemaker_3352]

I have the containers, that is not the prob, the problem is that the 1 gal is only 1/2 full and I am worried about the headspace.

That is why i suggested using the 1.5L bottle. Transfer the 1/2 gallon to the 1.5L bottles and put an airlock on it.

 

[ffemt128]

Extra wine bottles do come in handy for situations such as this. They take a #2 bung

 

[CowboyPhil]

Thank you! both are happily fermenting away my 1 gal and the 1.5L Thanks for the help with as much dregs as I am getting from this wine I am sure I will need the top off.

 

[Arne]

You know if you have a little too much left over, put it in a wine bottle and plant it in the refrig. Let it sit for a week or 2 and when it pretty well clears, get the bottle out very very carefully and pour it off into a glass. If you do it right, you will have a glass of cold wine that is really young but probably needs a spoonful of sugar or so and it will give you some idea of what you are going to wind up with. If it tastes bad, don't pitch the whole batch, a lot of times after waiting for a while [a year or so more or less] it gets much better. Good luck with it, wish I was there to help you taste, lol, Arne.

 

[Arne]

The bottle doesn't have to be full when you put it in the refrigerator. Just use whatever is leftover and pour the clear off later. Arne.

 

[winemaker_3352]

The bottle doesn't have to be full when you put it in the refrigerator. Just use whatever is leftover and pour the clear off later. Arne.

I would make sure it is topped up - refrigeration will slow the oxidation process down - but it will not prevent it from happening.

Unless you use a vacuum saver on it - but i would just keep it topped up.

 

[CowboyPhil]

Just a thought but couldn't I have used a 750ml bottle if all else failed and then just used the old balloon as a airlock trick. I mean not a perfect senario but If all I am going to use it for is topping up. Also could you just rack of the lees and freeze this or would the freezing process damage the wine?