Rhys79
Well-Known Member
Ok, just finished getting my first batch of wine ready to pitch and I think I have a small problem. My 6.5gal brew bucket is now full to about 1" from the top. I thought I had left myself with enough headroom, till I added sugar and went oh crap. Is this going to be enough room to go ahead and pitch without having a disastrous mess on my hands, or do I need to get a 7.9gal bucket and transfer first?
That would present the additional problem of the fact that all the local brew shops are closed Sun-Tue, which leaves me with a bucket of must sitting unpitched for three days . Will the must survive that long without being pitched, do I need to add sulphite each day or so to make sure nothing takes hold till then, or what?
That would present the additional problem of the fact that all the local brew shops are closed Sun-Tue, which leaves me with a bucket of must sitting unpitched for three days . Will the must survive that long without being pitched, do I need to add sulphite each day or so to make sure nothing takes hold till then, or what?