yakhunter
Member
- Joined
- May 23, 2013
- Messages
- 83
- Reaction score
- 13
So my first batch of wine from all grapes was a bit more voluminous than I had anticipated. 6 flats of grapes at 18 lbs each yielded over 8 gallons of must and I am now, after the first racking, down to a 6 gal carboy, a one gallon jug, a 750 ml bottle and a 375 ml wine bottle. I added ML bacteria to the carboy and the jug, and oak chips to the carboy.
Now what do I do? I can see that there is not enough sediment to make this all fit into a carboy and a jug if I rack again, and I am getting to the point where I need to start tasting for the oak and testing for the MLF.
You "grapers" got any advice or rules of thumb about how to plan volume? Should I get a 7 gal or 7.5 gal carboy or should I make this a 6 gal batch and drink the rest? Other options?
Now what do I do? I can see that there is not enough sediment to make this all fit into a carboy and a jug if I rack again, and I am getting to the point where I need to start tasting for the oak and testing for the MLF.
You "grapers" got any advice or rules of thumb about how to plan volume? Should I get a 7 gal or 7.5 gal carboy or should I make this a 6 gal batch and drink the rest? Other options?