Taking up headspace

[Dartfrog]

Hey everyone, I'm new to the forum and also new to cider making!
So far everything is looking pretty good in my two 19L batches, I am currently in secondary but need to take it off of the lees. Right now I have practically no head space but once I take it off the lees I'm going to have some.... I suppose there are a few things I can do, add co2, add more apple juice or (has anyone tried this? )adding marbles to take up the space? Also I saw a video on youtube with a guy that had these long glass tubes that he makes that you put in to take up head space I thought it actually sounded like a good idea; but I am also very new at this. I have heard of marbles but I am worried about lead in them because the glass doesn't have to be food grade...

So what are all of your preferred method to deal with headspace in cider.....

 

[Yooper]

I have two or three ways.

Most of the time, I just rack to a smaller vessel. I have a wide assortment of carboys, from 1/2 gallon to 6.5 gallons.

I also make more than a batch size. What I mean is if I want 5 finished gallons, I'll start with a 5.5 gallon batch and then keep the extra in a wine bottle or growler or whatever with a stopper and airlock and then use that for topping off.

The last thing I often do is use some already-made cider or wine to top off.

I would not use apple juice, because it will ferment out. And then you'll need to rack. And then you'd need to top off, so you'd have to add something. It would never end!

 

[Dartfrog]

I have two or three ways.

Most of the time, I just rack to a smaller vessel. I have a wide assortment of carboys, from 1/2 gallon to 6.5 gallons.

I also make more than a batch size. What I mean is if I want 5 finished gallons, I'll start with a 5.5 gallon batch and then keep the extra in a wine bottle or growler or whatever with a stopper and airlock and then use that for topping off.

The last thing I often do is use some already-made cider or wine to top off.

I would not use apple juice, because it will ferment out. And then you'll need to rack. And then you'd need to top off, so you'd have to add something. It would never end!

Lol this hobby is getting expensive!
We went and bought the 19l carboys because I realized my 23l carboys we're going to be too big for secondary but I didn't realize at the time how much lees drop out and how often you would have to take it off of the lees. I think when I do this again I will do it to the way you said with making extra and getting a little vessel and use that to top off the big carboy. Unfortunately for right now I would prefer not to have to go get a new sized carboy (currently I only have 23l onse and 19l ones).... so how much head space is too much head space? Right now in my 19l carboys the cider comes right up the neck so I'm not sure how much I can push the amount of headspace before I have to worry..
So you don't recommend using co2 to fill the head space?

 

[Yooper]

Lol this hobby is getting expensive!
We went and bought the 19l carboys because I realized my 23l carboys we're going to be too big for secondary but I didn't realize at the time how much lees drop out and how often you would have to take it off of the lees. I think when I do this again I will do it to the way you said with making extra and getting a little vessel and use that to top off the big carboy. Unfortunately for right now I would prefer not to have to go get a new sized carboy (currently I only have 23l onse and 19l ones).... so how much head space is too much head space? Right now in my 19l carboys the cider comes right up the neck so I'm not sure how much I can push the amount of headspace before I have to worry..
So you don't recommend using co2 to fill the head space?

You can use c02 to fill the head space, and it will help a little for a very short term. Remember that gasses readily mix, and even if you add c02, it will never be 100% c02 in the headspace, so you'd have to do it often and even then it would be minimally protective.

The amount of headspace should be easy to determine. When you look at a carboy, right below the bung is the narrowest part of the carboy. That is where the cider/wine/mead should be.

 

[Dartfrog]

Ok, that is where it is currently at, so I guess I will have to figure something out... off to the store to look at the carboy sizes! And do a bit of math so I don't do this again lol

 

[MarkKF]

I start with more than 5 gal. in a 6 gal. Carboy or bucket. After fermentation slows I rack into a 5 gal. Carboy and fill to the neck.

 

[atknumber8]

Is it possible to add store bought wine to the car boy? Would that introduce harm the yeast?