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Old 01-17-2007, 11:20 AM   #1
Jan 2007
Posts: 27

In a couple of days I plan on moving my Pear Wine to secondary. Due to the large amount of pulp and a bit of overflow there is going to be a fair bit of air at the top of the demi-john. I realise that it can be quite nasty (eg introducing bacteria etc) having a large air space so I assume this needs topped up.

Whats the best thing to top it up with? I doubt there are many places i will be able to get pear juice locally and was wondering what the best approach would be? Should I also be adding extra sugar (already 1kg of sugar introduced at the start) if I want to retain the ABV?


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Old 01-18-2007, 06:10 AM   #2
Nov 2006
Posts: 851
Liked 9 Times on 4 Posts

Add sanitized marbles to your secondary fermenter. I've never done this myself, but it seems like a sound solution.
Primary: Pilsner
Secondary: Empty
Keg 1: Dunkelweizen
Keg 2: Empty

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