Originally Posted by nissed as a pewt
I read a lot about aging wine in demjohns, what is the best way to seal them? Can u buy big corks (I assume rubber ones for air tightness) or do u just keep them fitted with an air lock?
Also when a recipie says top-up am I right to assume with water?
Aging wine in demijohn's is perfect - you'll need to make make sure the fermentation is finished fully (i.e. fermented out, de-gassed, and then clearing really well with no airlock movement) before you put a full rubber bung on.
When a recipe says 'top up' they do usually mean water. Personally I just make sure i compensate for any losses by starting with more 'must' and allow for it during racking/bottling- I don't add anything else.