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
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