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?