Headspace?

Hi All,

Quick question regarding my first couple of batches, now in the secondary. I just racked a pink lady champagne cider and a basic gravenstein cider using mead yeast into secondarys. I neglected to add much secondary juice, in fear of introducing air to the batches, and truthfully, I enjoyed the preliminary tastings of both, and didn't really want to modify the base. Just want to know how much trouble, if any, I'm in. And if I need to, can I introduce additional juice at this time?

Regards,

LTJ

I did some racking last night and had the same issue. I spray some of the wine preservative on top to blanket the wine co2 gas plus argon, etc). I think that might work. What do others think?

I've also used sterilized marbles but I realzly do no like that idea. I think it introduced additional o2.

Kevin