I have some pineapple wine in a primary bucket. It is time to transfer it to a carboy. Unfortunately I just realized that all 5 of my 5 gallon carboys are full at the moment. I have a four 6.5 gallon ones that are empty but I am worried about the head space. Will there be enough CO2 to minimize the risk? the fermentation is still pretty active.. I will be bottling from one of the 5 gallon carboys in a few days and can transfer it again if need be at that time.
Quick wine question
- Thread starter OHIOSTEVE
- Start date
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If the wine is below about 1.010, you definitely want to reduce headspace.
Well, you could just wait. I'd rather wait for the proper sized fermenter than rack twice. Close it up, and don't open it until you have the right sized secondary. That is better than racking to a fermenter with too much headspace and then racking again.
If you have just a tiny bit of headspace, topping up with water or using sanitized marbles works. But that's more for a very small bit of headspace, not 1.5 gallons.
If you have just a tiny bit of headspace, topping up with water or using sanitized marbles works. But that's more for a very small bit of headspace, not 1.5 gallons.
OHIOSTEVE
Well-Known Member
well it is in a bucket with a towel over top of it right now. I could add another 2 cans of concentrate and a gallon of water ( plus sugar) OR I could just slap a lid and airlock on the bucket. I just took a gravity reading and surprisingly is is at 1.030....thought it would be way lower from the way it has went. I will leave it alone for a few days until I get the other stuff bottled.
Slap a lid and an airlock on it, call it good, and then rack to a carboy when you have one open. Don't slosh or agitate, and it'll be just fine!
OHIOSTEVE
Well-Known Member
done... bubbling hard and immediately
Tepe
Well-Known Member
Yep I agree as one that makes 1,000 bottles a year. It won't hurt another week or so.
