Topping up?

[tiff]

Hi everyone, I have my second batch on now which is tea wine. I followed the recipe below using a gallon of water but now I've put it in the demijon it comes to just below the shoulders of the jar.

I've read that you need to top up to the neck, so what do I use to top up with?

1 gallon tea (16 tea bags per gallon)
0.5lb raisins
3lb sugar
2 lemons (substituted with 2 tsp citric acid as no lemons in)
yeast

[Mamgiowl]

1) more tea, 2) sugar syrup to the same gravity as the wine or 3) plain boiled water

But if you've just started it leave a bigger gap than usual in case you get a violent fermentation - it'll save you a lot of cleaning up later

[tiff]

Ok, thanks. A bit obvious really I suppose but I didnt want to just do it without checking first.

[Hippie]

No need to top up yet if the fermentation is going strong. Wait until SG falls to 1.020 or less and rack off the gross less, then top up slowly with the same tea/sugar concoction you started with.