It seems that all the experts that topping up is absolutely mandatory, but dissolved CO2 should come out of solution an blanket the top of the must. I respect the experts' opinions, but I'd like a more logical explanation. What happens if you don't top up?
What happens if you don't top up?
- Thread starter mew
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Very little co2 comes out of solution in wine, so it's important to top up. What happens- it will become oxidized. In beer, it's only in the secondary a week or two, and there is more co2. so, it's not a huge concern. In wine, since so little fermentation is still going on in the secondary and you've already introduced oxygen by the transfer, it's crucial to top up and use campden as directed. Also, wine stays in the secondary a long time- usually months and is racked about every 45 days or so. That's why most winemakers use campden every other racking, and keep it topped up.
Oxidized wine has a sherry-like flavor to it and often turns brown-ish.
Oxidized wine has a sherry-like flavor to it and often turns brown-ish.
Brownish?! ick! I found a website that says:
"instead of topping up, you can dissolve 2 or 3
crushed Campden Tablets into each 5 gallons of wine at the very
end of fermentation. Then put the air-lock back on the vessel.
This will cause any airspace in the vessel to fill with SO2 gas
from the tablets. This will create a protective layer of gas on
the wine."
from http://www.eckraus.com/wine-making-topping.html
Is this another viable option? One possibility I see with this method is oversulfiting the wine. Would one campden tablet per gallon every other racking work as well as half a campden tablet per gallon every racking?
"instead of topping up, you can dissolve 2 or 3
crushed Campden Tablets into each 5 gallons of wine at the very
end of fermentation. Then put the air-lock back on the vessel.
This will cause any airspace in the vessel to fill with SO2 gas
from the tablets. This will create a protective layer of gas on
the wine."
from http://www.eckraus.com/wine-making-topping.html
Is this another viable option? One possibility I see with this method is oversulfiting the wine. Would one campden tablet per gallon every other racking work as well as half a campden tablet per gallon every racking?
I use campden and top up- so I have no idea about that. You can top up with anything, water, similar wine, etc so it's usually not an issue. One thing I've done is use sanitized marbles when I didn't have any white wine to top up my dandelion. I gently put the marbles in, to raise the level of the wine. Now, usually I just make a bit more wine at the beginning. and keep it in a wine bottle and use it for topping up when I rack.
I would think that sulfiting your wine at the end, after it's already oxidized, so you don't have to top up sounds like a bad idea.
Without an so2 meter, I have no idea if 1/2 tablet every racking is the same as 1 tablet every other racking, but you'd think so. I don't know how fast the gas dissapates.
I would think that sulfiting your wine at the end, after it's already oxidized, so you don't have to top up sounds like a bad idea.
Without an so2 meter, I have no idea if 1/2 tablet every racking is the same as 1 tablet every other racking, but you'd think so. I don't know how fast the gas dissapates.
You can do that, of course. One caution, though- it messes up your s.g. readings. Better to make, say 3.5 gallons and use the extra to top up. Of course, it's up to you- but that's my thoughts on it.
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No, I use the same batch. For example, I made 3.5 gallons of must in the primary. But when I transfer to secondary, I use a 3 gallon carboy and a couple of wine bottles (all sanitized and with airlocks). The next time I rack, I use one of those bottles to top up. (And never pour, after the fermentation is in secondary- always rack). The next time, the next. Or, again, the marbles. It works for me.
In a pinch, you could top up with a similar commercial wine. For example- for dandelion, any white wine would do. Then you're not watering down your wine. Or for a red, any commercial red wine.
You don't want to add unfermented must, as that will just restart fermentation. Either completed wine, the same wine you're making, or water.
In a pinch, you could top up with a similar commercial wine. For example- for dandelion, any white wine would do. Then you're not watering down your wine. Or for a red, any commercial red wine.
You don't want to add unfermented must, as that will just restart fermentation. Either completed wine, the same wine you're making, or water.
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