http://imgur.com/KuELNpt
http://imgur.com/aTBUK94
The above links go to my strawberry and peach wines. They've been in the carboy for about 3 weeks and spent about 10 days in the bucket before that. My finger shows the wine level.
The problem is that they haven't cleared and I really don't have the proper sized carboys to rack them into so that there is no headspace. I considered racking into 1 gallon carboys but I'd need 6 of theses and do not have enough. I have no other wines I can pour in to top them up either.
Should I:
1) leave them as is in the carboy. The headspace should be full of co2 &...
- add sulphites?
- keep as long as you want?
- rack in another month before the sediment begins to breakdown?
- something else
2) bottle and suck it up that I'll have a bunch of sediment.
3). Don't worry about it, that's not much headspace
4). Something else?
Sent from my iPhone using Home Brew
http://imgur.com/aTBUK94
The above links go to my strawberry and peach wines. They've been in the carboy for about 3 weeks and spent about 10 days in the bucket before that. My finger shows the wine level.
The problem is that they haven't cleared and I really don't have the proper sized carboys to rack them into so that there is no headspace. I considered racking into 1 gallon carboys but I'd need 6 of theses and do not have enough. I have no other wines I can pour in to top them up either.
Should I:
1) leave them as is in the carboy. The headspace should be full of co2 &...
- add sulphites?
- keep as long as you want?
- rack in another month before the sediment begins to breakdown?
- something else
2) bottle and suck it up that I'll have a bunch of sediment.
3). Don't worry about it, that's not much headspace
4). Something else?
Sent from my iPhone using Home Brew