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Old 06-26-2013, 06:30 PM   #1
Jun 2013
Posts: 30

I've noticed that many wine recipes recommend you use commercial wine to top off your carboys during secondary, thus reducing headspace. Is there a certain way you have to add the wine to the carboy?

More specifically, does anyone know what do you have to do to make sure that the following doesn't happen?

1) you don't contaminate the wine with bacteria/microbes that are in the commercial wine or on the bottle

2) you don't accidentally oxygenate your wine when adding the commercial wine

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Old 06-26-2013, 06:34 PM   #2
wooda2008's Avatar
Dec 2010
Dover, NH
Posts: 199
Liked 19 Times on 13 Posts

Yooper, GO!

if you really want to go hog wild, sanitise the mouth of the commercial bottle with star san before you pour. To avoid oxygen, pour in a way that the wine clings to the side of the carboy instead of hitting the surface like a hose.

You're not adding that much wine. Don't overthink it.

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Old 06-26-2013, 07:50 PM   #3
Jan 2012
Pella, IA
Posts: 702
Liked 25 Times on 25 Posts

most commercial wines have k meta or something similar in them, it will say on the bottle.

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Old 06-27-2013, 12:22 AM   #4
Jun 2008
Fayetteville, NC
Posts: 1,371
Liked 109 Times on 102 Posts

No worries, wine is very forgiving.
Just because something CAN ferment, does not mean it SHOULD be fermented.

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Old 06-27-2013, 04:15 AM   #5
Jun 2011
Chehalis, WA
Posts: 449
Liked 79 Times on 49 Posts

Just pour it in, it really is that simple.

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