Ledt over?

[Flafemina]

I recently transferred my wine from a 6 hall carboy to a 5 gal. I have a lot left over. I put some in a bottle and corked it and the rest I left in the 6 gal. Lots of air space though and very very cloudy. Should I just dump the rest? What do you think about the bottle?

 

[winemakingscientist]

The wine in the 6 gal carboy will quickly turn into vinegar and be undrinkable. The bottled wine will presumably have sediment that settles out. If it's not very cloudy, it might be fine if you wait for the sediment to settle and pour it through a coffee filter. Another use for it might be to top off another batch of wine that is equally cloudy and that you want to transfer to a carboy of the same size. But if there is more than a little sediment, I'd just pitch it.

I use two carboys of the same size and fill the difference with marbles or finished wine of a similar type. Some people keep containers of various sizes. But there will always be some wine that you lose when you rack.

 

[Flafemina]

Is making vinegar an option? Or is it just a waste of time ?

 

[robie]

Is making vinegar an option? Or is it just a waste of time ?

Just never try to make vinegar in the same work area in which you make wine. The bacteria, once it gets into the floor and walls of the work area, is there to stay and can easily affect your next batch of wine or the batch you make 2 years later.

I am assuming the 5-gallon carboy has very little air space and you are saying the smaller bottle does have a larger air space...
Get yourself several sizes of glass containers, so you can fill one size all the way up to within an inch or so of the top. This way you won't waste any wine. Also, you can store the smaller bottle in the frig and it will last much longer.

 

[Flafemina]

That is my most recent rack. Is the height of the wine ok?
The bottle I filled all the way to about an inch from the top and corked it. The wine had a bad aftertaste, bitter, it needs a lot not aging.

 

[winemakingscientist]

Your air space looks fine to me. Red wine usually does need aging to be drinkable, so don't worry if it tastes bad now.