Originally Posted by kevinstan
Is it ok to top with water after racking ? Or does it depend on the wine ? How much does this affect the ABV and stuff ? Anyone else top when racking or is this bad practice ?
I have designed my wine making procedure around not using water for topping up. I believe it thins down the profile of my wines even if it is just a little bit.
Instead I shoot for 6 gallon batches and use 5 gallon carboys post fermentation. I will keep it under a cO2 head in the 6 gallon secondary carboy then rack into a 5 gallon "aging" carboy leaving no head space at this racking, bottling the remaining 2-3 750-ml bottles for topping up at a later rackings.
As the old adage goes you can never have to many carboys.