I am looking forward to try some new home Fruit Wine making, but have a question about the steps after the wine has stabilized.
Many recipes have you stabilize the wine and then Rack reveral times and discard the leads. Obviously when you do this you will be removing volume from the fluid. Several have mentioned to "Top off" to within 1-2" of the top of the carboy and let sit.
"What" is to be used to top off? Water?
I thought that once you ferment, you needed to keep all water away from the Must.
Your thoughts?
Many recipes have you stabilize the wine and then Rack reveral times and discard the leads. Obviously when you do this you will be removing volume from the fluid. Several have mentioned to "Top off" to within 1-2" of the top of the carboy and let sit.
"What" is to be used to top off? Water?
I thought that once you ferment, you needed to keep all water away from the Must.
Your thoughts?