HeavyMetal
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- Joined
- Oct 22, 2010
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This is my second year of making wines. I of course have suffered from the addiction and that entailed doubling the amount of carboys(now 4)this year, and adding a new varietal. My primary fermentation this year happened in only about 4-5 days, which I understand is within acceptable limits. My question is now that I have transferred the wine into the carboys, and have given them about a week after transfer where there was still some amount of fermentation going on, but now it has all but stopped, and I have moved the carboys to a room that stays about 60 degrees. They were in a 70 degree room for the primary fermentation, and an extra week in the carboys. NOw that they are in the cooler temp the headspace has grown to about 2 1/2". I know there are many schools of thought as to what to use to bring the level higher, but I am thinking about using seltzer because it is essentially just water full of cO2, right? Anyone care to comment as to why this might be a good or bad idea? I was going to top them up with distilled water, but I am thinking the seltzer idea might be better?