selfdestructed
Well-Known Member
I seem to have missed something.
Am I supposed to be topping off my carboy with juice to leave no air?
I have never, ever done this. I ferment until it stops, then rack to carboy, then let it sit. Once it's still, I backsweeten and bottle carb, pasterise.
Perfect 100% of the time.
It seems to me that if you add more juice to top it off, it would start fermenting again.
Am I supposed to be topping off my carboy with juice to leave no air?
I have never, ever done this. I ferment until it stops, then rack to carboy, then let it sit. Once it's still, I backsweeten and bottle carb, pasterise.
Perfect 100% of the time.
It seems to me that if you add more juice to top it off, it would start fermenting again.