Head space

[centworthy]

How much is appropriate when topping off a carboy? I know a lot isn't good but is it possible to have too little?

 

[Varmintman]

Depends on what you are doing. For fermenting you need a bunch of headspace but if you are clarifying then I fill it right up into the neck

 

[aiptasia]

Yes, yes it is. Some headspace is desirable as your yeasts will need oxygen initially for vigorous growth and fermentation. I tend to fill my carboy's up to the base of the neck before corking with an airlock or blowoff.

 

[Inner10]

When I move wine into it's secondary I leave about 2 inches. It only needs oxygen in the primary which for me is always a bucket.

 

[centworthy]

Thanks everyone. Inner 10 yes it's in secondary, I also ferment in a bucket but wasn't sure for the secondary how much was right. I assume that in the secondary there is still some fermentation going on, but the yeast was well established in the primary several weeks earlier.

 

[Inner10]

Thanks everyone. Inner 10 yes it's in secondary, I also ferment in a bucket but wasn't sure for the secondary how much was right. I assume that in the secondary there is still some fermentation going on, but the yeast was well established in the primary several weeks earlier.

At that point I really don't think you can have too little...although you will have to use a theif to remove some before you stick a racking cane in there and make a mess.