Swediepie
Junior Member
- Joined
- Mar 21, 2013
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Today we siphoned our Grand Cru Green Apple Gewurtztraminer into a carboy. At the beginning, the instructions told us to add cool water up to the 23 litre (6 gal) mark, which we did. It's exact, as we've made two batches already that have been 30 bottles.
Today we siphoned to the carboy, and we got most of the six gallons, and left a bit with the sediment in the primary. I started adding the F-pack and realized that there was no room for it. Duh for me.
Is this typical for these kits? We ended up siphoning out 4-5 cups of wine and then added the f-pack, degassed, added the other packets that we were instructed to, and then added some extra/siphoned wine to top up.
If it's typical, it's just something we have to remember in the future. I know that 6 gallons equals 6 gallons, and we should have left room- but to the newbie, we stood there for a few minutes wondering what the heck to do.
Today we siphoned to the carboy, and we got most of the six gallons, and left a bit with the sediment in the primary. I started adding the F-pack and realized that there was no room for it. Duh for me.
Is this typical for these kits? We ended up siphoning out 4-5 cups of wine and then added the f-pack, degassed, added the other packets that we were instructed to, and then added some extra/siphoned wine to top up.
If it's typical, it's just something we have to remember in the future. I know that 6 gallons equals 6 gallons, and we should have left room- but to the newbie, we stood there for a few minutes wondering what the heck to do.