Originally Posted by Hankhill11
I know this is a rather aged thread, but I am on day 3 of this recipe (scaled for 3 gal). I understand mixing for the first 10 days, and I'm familiar with racking and topping up. The questions with this recipe is what do you top up with? How do you manage head space with no odd sized carboys?
If i get three months from completion and have to add more apple juice, it seems like that would compromise the final product, maybe? Any suggestions to managing this?
I try to make larger sized batches, like a 4 gallon batch, and then save the leftover in a growler/jug/wine bottle with a stopper and airlock and then use that for topping up.
If you have to top up because you don't have a smaller carboy, you could top up with a dry white commercial wine. It won't be exactly the same, but it shouldn't change it much. If you have to top up more than that, using two gallon sized jugs (the Carlo Rossi wine jugs are a bit larger than 1 gallon since they are four liters) and a wine bottle with stoppers and airlocks will work.