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Apr 4, 2007
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I started my second batch of wine a few weeks ago. It's a Wine Expert Vintners Reserve Riesling kit. I made up the must in my bucket and had an OG of 1.088 (~12% potential alcohol). I let it ferment to about 1.002 then transfered to my 6 gallon glass carboy. Upon finishing the transfer, I was suprised to see that the liquid was only to the 5 gallon mark on the carboy :confused: . Curious, I looked at the primary bucket and sure enough, there was a ring of sediment at the 5 gallon mark. I must have zoned out while filling the bucket and, since I've been brewing beer for a few years now, I naturally stopped at 5 gallons.

My plan is it top off when the kit suggests to (when adding the stablizer). I'm assuming that my mistake is no big deal, but I what to make sure since I don't know the wine making process that well yet.

So, I'm I OK or did I really mess up?


Senior Member
Dec 30, 2006
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No big deal, don't swet it. Keep the carboy topped off though, with an SG of 1.002 it's almost finished working and you don't want oxidation.