So when a kit calls for you to top off the carboy, is this to prevent the wine from being in contact with O2???
As a beer brewer, every time I rack or keg a beer, I blow a little bit of co2 into the bottom of the carboy. Thsi does 2 things. It prevents the beer from splashing around with oxygen while racking, and also when you are done racking, provides a nice blanket of c02 on top of the beer when done....
Can this same technique be done with wine, or is there another reason why you top off with water or a similar wine??
Thanks
As a beer brewer, every time I rack or keg a beer, I blow a little bit of co2 into the bottom of the carboy. Thsi does 2 things. It prevents the beer from splashing around with oxygen while racking, and also when you are done racking, provides a nice blanket of c02 on top of the beer when done....
Can this same technique be done with wine, or is there another reason why you top off with water or a similar wine??
Thanks