Keeping 'extra' in the fridge

[agdodge4x4]

When I make my wine, I usually have a little over a gallon, usually enough to fit into a 1.75L juice container quite nicely. I have been using this to top off my 1 gallon batch. After one or two toppings off, that bottle is only about 1/2 full with a lot of air space. It is sulfited, but fermentation is well finished at that point and its clearing.

Since I dont have any other containers handy, can I just stopper this and keep it in the fridge to reduce chances of it ruining so that I can continue to use it to top off my wine?

 

[djrockinsteve]

Yes as I do this but you need to keep sulfite level up and have as small a headspace as possible. Use a 375 ml bottle if you have to. A number 2 bung fits both the 375 and 750 ml bottles.

I will only have it in the fridge with any headspace less than a week. This is usually wine with sediment and I have it there to clear again then siphon off in a few days.

 

[agdodge4x4]

I put it in the fridge hoping for longer term storage, on the order of months. I don't haev any smaller containers and it has a lot of headspace, thats why I figured I would put it int he fridge and sulfite it every now and then. Is that not OK?

 

[robie]

When you have a small amount left but no suitably sized container, put it in a plastic bottle and freeze it.

 

[Brian]

Or just drink it. hehehe

 

[Wade E]

Leaving it with head space is leaving it susceptible but if you keep the sulfite levels up on it you should be fine. I do recommend just racking down to a regular wine bottle though.

 

[Lurker]

When you have a small amount left but no suitably sized container, put it in a plastic bottle and freeze it.

Squeeze the bottle to remove the air before putting it in the fridge.

 

[Flem]

Sounds like a plan. Good idea.

 

[mmadmikes1]

I fill empty headspaces with CO2 from the keg o later. CO2 will protect wine from O2