Primary in 23L Carboy

[Stevorino]

It's winemaking day and I just realized I only have 23L carboys available (no pails and my larger carboys are being used currently by beer.

Wanted to run this by some of you guys:

I'm thinking about making the full 6 gallons as instructed and just before adding yeast, pulling out 2-3 liters of goodness, putting them in sterile, sealed containers and then adding back in after primary fermentation has begun to calm down. This seems to be a tactic used by Jack Keller:

http://winemaking.jackkeller.net/extended.asp

Any thoughts?

 

[Honda88]

I dont agree with adding any fermentables to the wine after it has started....just my opinion.....take it or leave it...

 

[DoctorCAD]

Should work, might want to do it in stages, as the addition of fermentables might cause a rapid re-start. Just the thing you are trying to prevent...a wine volcano!