Topping up

[jake47]

When racking off from one demijon to another demijon should you allways top up with water or am i reading things wrong ,previously when i racked a couple of gallon of raspberry i didnt top up because i thought it would weaken the wine .Is the reason for it to maintain the quantity ie a gallon or are there any other reasons?Sorry if this sounds a simple question but its been puzzling me.And as i didnt top up a couple of weeks ago can i do that now even if the fermentation has completed or should i now bottle straight from ther racked off demi jon (if you know what i mean)

[heeby]

i think the reason to top up after racking is to make a smaller surface area so to prevent your wine oxidising you could also add sanitised glass marbles to do the same job. and to partly hi jack this thread if i use a vacu-vin to degass after first racking would i need to top up as in side the demi john there would be a vaccum
mark

[jake47]

Ok that makes sense thanks for that ,just out of interest does the sanitised glass marbles displace the volume forcing it higher in the demi jon ,am i on the right track???

[Hippie]

Yep, on the right track!

Heeby, yes, always top up.

What you top up with is up to you. Your wine.

[jake47]

Thanks hippie its slowly clicking into place ,Another question for you if ime short of glass bottles which i am haha ,can i syphon from the demi jons into those plastic milk containers with the screw tops (2 & 3 litre) as ive got quite a few of them that are steralised with baby steraliser or would they give the wine a funny taste.

[Hippie]

Only for very short term storage upright, if you are going to drink soon. They should be food grade plastic or they would not contain milk, but not meant for storage.

[jlsherman55]

I've done this before Started the fermentation with 6 more pounds of fruit So After the Tranfere I can Top up with A gallon of water without needing a 4 gallon Carboy.

In other words
A recipe Might call for 30 Lbs Rhubarb for 5 gallons, but I would add 36 lbs
So I would top up secondary with Plain water.(Or not --Umm)

[jlsherman55]

Argon GAs will preserve wine Or better Known as welding gas.--->

<---I forgot to add The other Day had a wine that was carbonated In a PET bottle it was bottled early.
It was Squezzed to get the Air out, but it soon expanded, and was like this for Many months.

Anyways I tasted it a Few days ago, and it tasted fine ---
I know that carbon Dioxide is heaveyer then air, and protects it, but I was supprised of the taste.

[joesixpack]

w/ water

So what is the general rule of thumb for topping up with water? I have 5 gal of pear wine that has about 1 gallon worth of lees and sediment in it. How much max should I use in it? Need to rack pretty quick too cuz it's been there for about 1 1/2 months. Think I'll need to pick up some marbles today.

[DAVID]

So what is the general rule of thumb for topping up with water? I have 5 gal of pear wine that has about 1 gallon worth of lees and sediment in it. How much max should I use in it? Need to rack pretty quick too cuz it's been there for about 1 1/2 months. Think I'll need to pick up some marbles today.

Easiest way to combat the issue of topping up is to actually make slightly more than what you intend to end up with, easier said than done when it comes to kit wine but for wines made from fresh ingrediants there should be no problem.

For myself, if i'm going to make a "5 gallon" batch then i simply start of with 6 gallon and say 1 1/2 gallon for the singular ones and run the extra must alongside in either a single demi (for the 5 gallon batch) or a 2 litre PET bottle plugged with cotton wool for the smaller batches.

[Hippie]

So what is the general rule of thumb for topping up with water? I have 5 gal of pear wine that has about 1 gallon worth of lees and sediment in it. How much max should I use in it? Need to rack pretty quick too cuz it's been there for about 1 1/2 months. Think I'll need to pick up some marbles today.

You can rack to a 3 gallon and a 1 gallon jug. You can also use 1.5 liter bottles and 750 ml (reg) bottles.

[joesixpack]

Easiest way to combat the issue of topping up is to actually make slightly more than what you intend to end up with, easier said than done when it comes to kit wine but for wines made from fresh ingrediants there should be no problem.

For myself, if i'm going to make a "5 gallon" batch then i simply start of with 6 gallon and say 1 1/2 gallon for the singular ones and run the extra must alongside in either a single demi (for the 5 gallon batch) or a 2 litre PET bottle plugged with cotton wool for the smaller batches.

Good Idea. WIll have to remember that for next time and definately will make 6 gallons. Good tip!! Thanks!

I don't have a 3 gallon jug and dont want to buy one really. WOuld rather have all 5 5.5 or 6 gallon carboys. I do have some gallon jugs but all but 2 are full at the moment.

[Hippie]

Then sounds like you will have to top up with something.

3 gallon carboys are a normal part of any winemaker's glass collection.

[joesixpack]

guess i'm going to have to get one then if i want to be normal! :| Egads! ME - NORMAL?! Thats like a oxymoron! Will check em out but I think I'll just use marbles and some water.