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Old 03-04-2013, 11:57 AM   #1
centworthy
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Default Head space

How much is appropriate when topping off a carboy? I know a lot isn't good but is it possible to have too little?

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Old 03-04-2013, 12:01 PM   #2
Varmintman
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Depends on what you are doing. For fermenting you need a bunch of headspace but if you are clarifying then I fill it right up into the neck

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Old 03-04-2013, 12:01 PM   #3
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Yes, yes it is. Some headspace is desirable as your yeasts will need oxygen initially for vigorous growth and fermentation. I tend to fill my carboy's up to the base of the neck before corking with an airlock or blowoff.

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Old 03-04-2013, 12:08 PM   #4
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When I move wine into it's secondary I leave about 2 inches. It only needs oxygen in the primary which for me is always a bucket.

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Old 03-04-2013, 12:28 PM   #5
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Thanks everyone. Inner 10 yes it's in secondary, I also ferment in a bucket but wasn't sure for the secondary how much was right. I assume that in the secondary there is still some fermentation going on, but the yeast was well established in the primary several weeks earlier.

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Old 03-04-2013, 01:08 PM   #6
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Quote:
Originally Posted by centworthy View Post
Thanks everyone. Inner 10 yes it's in secondary, I also ferment in a bucket but wasn't sure for the secondary how much was right. I assume that in the secondary there is still some fermentation going on, but the yeast was well established in the primary several weeks earlier.
At that point I really don't think you can have too little...although you will have to use a theif to remove some before you stick a racking cane in there and make a mess.
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