how to store excess wine from prim to sec?

[corinth]

When I moved my wine to a secondary, there is always some left over that I put in jars in the fridge to top off with later.
Questions:
1. I am assuming that I put it into a jar and make sure it is to the top?
2. I am assuming when sediment appears in the jar, move it to another smaller jar .
3. use it to top off my wine when I move from a secondary to another when more than 1/4 of an inch of sediment accumulates all by itself.
4. Should this be jars of excess wine be refrigerated or frozen
5. glass jars better than plastic bottles.

What am I missing?
thank you.
Corinth

 

[Boatboy24]

I keep the extras in mason jars in the fridge. Being topped up is preferred, but not absolutely necessary. From what I've read, refrigeration really slows down the oxidation process.

 

[nicklausjames]

I'm not sure if this is a good idea or not but I'd like to see others ideas on converting/reusing boxed wine bags:
http://www.instructables.com/id/How-To:-Reuse-Franzia-or-any-other-"Wine-In-A-Box/

Obviously it would need to be washed out and sanitized. I've didn't have any xtra wine to top with this year so I bought box wine and have been using that. Has got me wondering if I can reuse the bag with my wine. It's kind of nice bc there isn't the waste if I don't want to drink a whole bottle.

 

[sour_grapes]

I do exactly as Jim (Boatboy) does. Seems to work fine.

 

[richmke]

I've started using 1.5L, 750ml and 375ml bottles. I also use a vacuum stopper (to draw out the CO2 and keep O2 out). I also sometimes cork it (cheap #8 cork).

 

[bkisel]

Are you doing primary batches larger than 23L/6 gal. and then going to a 23L/6 gallon carboy? Are you not leaving the gross lees behind when racking from prinary to secondary?

I've not had that issue with kits when following directions. 23L of must/wine in the primary will, because of the gross lees left behind at racking, leave me with less going to secondary. When I do secondary (not in the primary bucket) I go to one of my glass carboys which are actually a bit larger than 23L. My issue is topping off when I go from secondary to bulk aging.

I have goofed once or twice when making fruit wine and wound up with more than 23L in my bucket. I've pretty much learned how to watch that so that there is no large amount of 23L overage in the primary bucket.

 

[corinth]

how-store-excess-wine-prim-sec-

Hi all,
I have have wondered about this issue when I have made wine from fresh grapes. Not so much with a kit.
Good advice!
Corinth
Happy New year!

 

[NorCal]

I bottle and cork it, for use for topping and racking. This season I will do much more than this last season, as I've blown through my supply this year.

 

[garymc]

You know when you ask people to save corked bottles for you and they end up giving you some screw tops along with the good bottles? Keep a couple for this purpose. Also, in the grocery store there is Carlo Rossi wine in (I think a gallon jug) with a screw top and a finger ring molded in the glass. I think I also remember seeing another inexpensive brand in a 3 liter screw top with finger hold. I like these because you can get rubber stoppers with airlock holes to fit them as well as using the screw top in the fridge. So they have 2 uses. All you have to do is drink (or serve) a bunch of cheap wine. Oh, the sacrifices.

 

[JohnT]

The only piece of advice that I would like to add is this.. Always taste your topping off wine BEFORE you add it to your wine. If it is not up to snuff, then use some good commercial wine instead.