Rhodesy
Junior
I racked from my primary to a secondary vessel the a few evening ago where I added the preservative pack from the Kit (Sodium Meta & Potassium Sorbate), degassed and then the following night added the first lot of finings. During this time the FV was fully sealed with an air tight lid with airlock on top. This did however have a fair bit of head space, around 1 US Gallon
My glass carboy arrvied yesterday which was duly cleaned, sanitized with some Starsan where I then racked the wine to it. I had to top up with some wine to get it to the neck with minimal head space.
What I am looking to ascertain is if I should be ok or if I am doomed to an oxygenated wine fate? I am very aware from beer brewing how detrimental oxygen can be and looking for some guidance (comfort) that this is not a disaster at my first attempt? If I need to add any more Sodium Meta as I have plenty of campden tablets lying around or will 2 days exposure to that head space be ok?
I was careful when racking not to splash, had lids covered up and the wine not exposed to the air directly for any length of time.
Appreciate any input.
My glass carboy arrvied yesterday which was duly cleaned, sanitized with some Starsan where I then racked the wine to it. I had to top up with some wine to get it to the neck with minimal head space.
What I am looking to ascertain is if I should be ok or if I am doomed to an oxygenated wine fate? I am very aware from beer brewing how detrimental oxygen can be and looking for some guidance (comfort) that this is not a disaster at my first attempt? If I need to add any more Sodium Meta as I have plenty of campden tablets lying around or will 2 days exposure to that head space be ok?
I was careful when racking not to splash, had lids covered up and the wine not exposed to the air directly for any length of time.
Appreciate any input.