Wife and I are making Valpolicella from a Vinter's Reserve kit for our first attempt at winemaking.
I have a question about the secondary fermentation prior to stabilizing/clearing and I hope someone can help.
I have only a 5 gallon carboy. I was thinking of racking the bulk to the 5 gallon carboy, and the rest to a 1 gallon jug for the secondary fermentation.
My concern here is the dividing up of the metabisulfite and the sorbate followed by the chistosan between the 5 gallon and 1 gallon containers after the secondary fermentation is complete.
How big of a deal would it be if I wasn't able to get the proportions just right between the carboy and the jug?
The metabisulfite and the sorbate I'm not too overly worried about, because they get dissolved in about 1/2 cup of water.
I'm concerned more about the chistosan because it comes in one packet.