- Oct 26, 2008
- Reaction score
It makes perfect sense to me to use marbles to displace the liquid when topping off. It also makes sense to use a similar wine, but if I wanted to do that, then it really wouldn't be "my" wine. If I use water, then again, it wouldn't be what it was intended to be. I have been "racking" my mind, (pardon the pun) to come up with a sterile and effective way to displace your wine when topping off. There must be something that would fit into a carboy that could be sterlilized to displace this space. Just asking for input. When I cooked professionally we hand a big wand filled with water, then it was froze, and we would put it into a large batch of stew, etc, to increase cooling, I'm thinking there may be something similar to help in topping off with out altering the original batch. Any thoughts?