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Old 09-28-2009, 03:04 AM   #1
Rhys79
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Apr 2008
South Bend, Indiana
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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?

 
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Old 09-28-2009, 01:11 PM   #2

What kind of yeast are you using?
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Old 09-28-2009, 01:14 PM   #3
Yooper
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It should be ok. You may get a little foam out of the top, so put it somewhere it won't stain if you get a little overflow. You don't get too much of a foamy head with wine. In primary, I just cover mine with a clean towel and then rack to secondary once the SG is 1.020 or below.
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Old 09-28-2009, 01:56 PM   #4
Rhys79
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Apr 2008
South Bend, Indiana
Posts: 159

I'm using Montrachet yeast. If Yooper thinks it'll be alright, I'll go ahead and pitch my yeast. I just didn't want a wine fountain all over my floor. I can always transfer to a larger bucket Wednesday when the shops are open and I can pick one up.

 
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Old 09-28-2009, 02:45 PM   #5
Texron
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Dec 2008
Houston, Texas
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I have used Montrachet yeast on five batches of Apfell Wine. It produces little, tiny bubbles and is otherwise pretty uneventull. Like Yooper said, it should OK.

 
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