Hello, I've been making wine from kits for the last three years. Last week I tried my hand at making wine from scratch. I'm making apple wine using my neighbour's tree (with permission of course) and a recipe from H.E. Bravery's book Home Winemaking Without Failures. It called for the juice from 10lbs of apples and a gallon of water with 3 1/2 lbs of sugar.
I found a few days ago that amounts to somewhere between 1 1/2 gallons and 2 gallons of liquid. I have either a couple 1-gallon jugs or a 3-gallon carboy I have nothing in between so I chose the larger carboy rather than splitting the wine into the two jugs. I fitted a bung and airlock on the carboy.
So, here's the question: is there such a thing as a 2-gallon carboy/jug? Or another question is: is it okay that have that much airspace in the carboy, keeping in mind that fermentation is continuing so the air below the bung & airlock is mostly CO2?
Thanks for your help.
I found a few days ago that amounts to somewhere between 1 1/2 gallons and 2 gallons of liquid. I have either a couple 1-gallon jugs or a 3-gallon carboy I have nothing in between so I chose the larger carboy rather than splitting the wine into the two jugs. I fitted a bung and airlock on the carboy.
So, here's the question: is there such a thing as a 2-gallon carboy/jug? Or another question is: is it okay that have that much airspace in the carboy, keeping in mind that fermentation is continuing so the air below the bung & airlock is mostly CO2?
Thanks for your help.