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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > question about "headspace"
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Old 10-17-2012, 05:48 PM   #1
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Default question about "headspace"

i have never made wine before, and i found a recipe that i would like to try. i want to make a 1 gallon batch as to lessen the blow if it doesn't turn out, but i only have 5 gallon carboys and fermenting buckets. will the extra air/head space cause the wine to fail miserably or should i just give it a go? it will have an airlock and all that good stuff. also, my local brew store is out of nutrient, is there a substitute or can it be added when it goes to secondary? like i said, wine virgin. thanks for any input.

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Old 10-17-2012, 06:33 PM   #2
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Buy a gallon of Carlo Rossi Piasano and suck it down...POOF...a gallon carboy!

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Old 10-17-2012, 11:02 PM   #3
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For primary it'll probably be ok, although gallon containers shouldn't be that hard to find, even if you just use a couple of soda bottles :P
If you use the 5 gallon one you'll probably want to clear and bottle ASAP after fermentation, which isn't ideal.

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Old 10-17-2012, 11:12 PM   #4
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Quote:
Originally Posted by waxhaw-new-brew
i have never made wine before, and i found a recipe that i would like to try. i want to make a 1 gallon batch as to lessen the blow if it doesn't turn out, but i only have 5 gallon carboys and fermenting buckets. will the extra air/head space cause the wine to fail miserably or should i just give it a go? it will have an airlock and all that good stuff. also, my local brew store is out of nutrient, is there a substitute or can it be added when it goes to secondary? like i said, wine virgin. thanks for any input.
As stated before, Carl Rossi makes great one gallon carboys!

It's not absolutely necessary for the yeast nutrient, but I wouldn't add it at the secondary, fermentation is almost done at that point. If you can get some nutrient a day or two after you pitch your yeast, great, if not, don't worry about it.
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Old 10-18-2012, 02:22 PM   #5
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Thanks! I am going to wait until Sat to make it- it's a potato wine recipe I found on this forum- because it dawned on me we are making butucol tonight and the potatoes get boiled WITH the kale and sausage...which might lend some off flavors . Besides, gives the brew store a chance to get the yeast nutrient in. thanks again for your input.

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Old 10-18-2012, 08:05 PM   #6
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Quote:
Originally Posted by novalou

As stated before, Carl Rossi makes great one gallon carboys!

It's not absolutely necessary for the yeast nutrient, but I wouldn't add it at the secondary, fermentation is almost done at that point. If you can get some nutrient a day or two after you pitch your yeast, great, if not, don't worry about it.
Now if they just made decent wine to put in them.... Though my husband makes a good sangria from it.
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Old 10-19-2012, 12:52 AM   #7
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Now if they just made decent wine to put in them.... Though my husband makes a good sangria from it.
The Burgundy is GREAT in spaghetti sauce! Oh, and sweet and sour meatballs- the kind with brown sugar and vinegar, not pineapple. I managed to use about 3/4 of the jug in just two (big) recipes!

Oh, yes, and pot roast. It made a great pot roast.
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Old 10-23-2012, 10:02 PM   #8
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Thanks. Sounds like this weeks menu done for me :-D

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