Originally Posted by scinerd3000
ok so i messed up and now i dont really know what to do. I made your recipe with 2 gals and then the very next day i threw out my back...its been in a bottling bucket with lid and airlock for 11 days. i still stirred for the first week but now im wondering if its too late to transfer. I only have a 5 gal carboy free and if i use that im going to have 3 gallons of air. ....do yo think this is going to cause oxidation or should i just leave it where it is?
It really needs to come out of the bucket. It's not too late to transfer, but it should probably be transferred soon. A 5 gallon carboy (or even a 3 gallon carboy) will not work- you need to have less than an inch or so of headspace with wine.
Can you find/borrow/buy two one gallon jugs? That would be ideal for a 2 gallon batch. Carlo Rossi wine jugs are 4L, and those work great. A #6 stopper fits, and the airlocks fit in there. I have about 10 one gallon jugs, just from drinking that icky wine (it's great in spaghetti), buying growlers, and dumpster diving. Four growlers also will work for 2 gallons, with the same size stoppers. Wine bottles work, too, but they use a smaller stopper.