Headspace in Secondary

[smokegrub]

First, please allow me to apologize for all the questions and obvious show of excitement with my new hobby, but I have so many questions, and I am having so much fun!

Here is the question: Why is headspace in a secondary an issue if the wine is still fermenting, albeit slowly? The headspace fills with CO2 and, thus, oxidation should not be an issue. I am finding it difficult to maintain some extra volume for topping up because of varying size requirements.

 

[masta]

No need to apologize at all for asking questions since this is the main reason for the forum. We all have started from scratch as newbies and learning the hard way isn't the best so please use the resource here any time you need help, assurance or to show your progress and accomplishments.


Headspace in a secondary carboy isn't an issue until after the fermentation is complete and the batch has been degassed and stabilized. At that time you want to limit the headspace and top up the carboy since this void will most likely be air and the exposure to oxygen is harmful to the finished wine.

 

[smokegrub]

That is what I had reasoned. Thanks for the feedback. That will simplify maintaining extra wine in a secondary until topping off and stabilizing.Edited by: Smokegrub