Thanks! I’ll give it a shot and hope for the best.
The one with too much headspace should be bottled tomorrow, when it gets so low because you’ve racked you wine several times, what is the best way to minimize headspace without prolonging fermentation?
My tea wine has this weird scum that rose to the top. Is it tea? Mold? Something else harmless? I bottled 3 gallons of it a few weeks ago and left the last two gallons to sit a bit longer (lack of bottles). Is it all bad? Any help is appreciated. https://imgur.com/gallery/kPuEKAh