That's a ton of head space. You should address it ASAP. I would use a 3 gallon carboy and a gallon jug.
That’s not head space. It’s just unprotected wine!3 gallons! Got 4 of liquid in a 7 gallon bucket fermenter.
Hopefully going to have several 1 gallon Gallo bottles by Monday. I’ll transfer pronto.
What’s with the notion of “eau de”alcohol protecting the surface? My term, but I can’t recall where I read that idea. Of course, whoever mentioned it probably wasn’t expecting such excess space.
Thanks again
1 to 4 weeks, max. The danger of oxidation is that when you detect it, it's too late. Always err on the side of caution.So - degassing naturally, this could be several months before I need to worry about headspace?
We have a huge communication gap. Headspace is in a sealed container, not a primary fermenter. If fermentation is complete, you need to move the wine into secondary storage, such as one 3 gallon carboy and one 1 US gallon jug, or four 1 gallon carboys.3 gallons! Got 4 of liquid in a 7 gallon bucket fermenter.
“Sealed” - with or without airlock?1 to 4 weeks, max. The danger of oxidation is that when you detect it, it's too late. Always err on the side of caution.
We have a huge communication gap. Headspace is in a sealed container, not a primary fermenter. If fermentation is complete, you need to move the wine into secondary storage, such as one 3 gallon carboy and one 1 US gallon jug, or four 1 gallon carboys.
EDIT: I replied without realizing there were other replies. All good advice.
With an air lock“Sealed” - with or without airlock?
Thanks. That’s what I thought, and it has been “sealed with an airlock” but obviously I’ve been playing with “air” having so much space in the vessel and, I’d presume so much “surface area” is less than ideal as well. I’ll remedy the situation pronto.With an air lock
If you don’t have enough of them a loose cap will work until you can get more airlocks. It’s still probably off gassing a little CO2
Whoa! That's a lot!3 gallons! Got 4 of liquid in a 7 gallon bucket fermenter.
That’s right - bucket + lid w airlock. I’ve got a good shape 5 gallon bucket I could transfer to but it seems a gallon of air would only be a marginal improvement.Whoa! That's a lot!
If I'm understanding what you're doing, are you using a lid with an airlock on the bucket? I hope you get the Gallo bottles! Glass would be preferred but I got a bunch of 2 gallon buckets with lids (for free!) from a bakery. So many of their ingredients come in buckets. It wouldn't take much to add a grommet and airlock.
You'll do fine. Don't confuse ignorance with lack of experience!! Everyone here had to start somewhere.
Exactly. If your bucket has a 16” diameter you have over 200 square inches of exposure and the CO2 off gassing will never fill the gallons of space. With a jug or carboy filled to the neck you will have 2-3 square inches of exposure and a tiny volume that will be filled with CO2 in short order.Thanks. That’s what I thought, and it has been “sealed with an airlock” but obviously I’ve been playing with “air” having so much space in the vessel and, I’d presume so much “surface area” is less than ideal as well. I’ll remedy the situation pronto.
Hopefully someone else is learning from my ignorance too!
That’s right - bucket + lid w airlock. I’ve got a good shape 5 gallon bucket I could transfer to but it seems a gallon of air would only be a marginal improvement.
I’ll get to smaller glass gallons shortly
It's not an improvement, just a placebo. The wine will oxidize with that much headspace. I allow 1" to 3" of headspace in a carboy, with my typical being 1-1/4" to 1-3/4". In the following picture all headspaces are 1-1/4" to 1-1/2":That’s right - bucket + lid w airlock. I’ve got a good shape 5 gallon bucket I could transfer to but it seems a gallon of air would only be a marginal improvement.
This thread is a good illustration of 2 points: 1) when giving advice, ensure the recipient understands. and 2) Keep asking questions!!!Hopefully someone else is learning from my ignorance too!
Any recommendation on brand?Don't buy the $10 amazon one... It's junk.
I haven't bought a second one. Just the Amazon one that I can't useAny recommendation on brand?
OK, I'm going to split hairs..This thread is a good illustration of 2 points: 1) when giving advice, ensure the recipient understands. and 2) Keep asking questions!!!
"Ignorance" is the most appropriate word.
ignorance
ĭg′nər-əns
noun
The condition of being uneducated, unaware, or uninformed.
It’s come up in several posts. I have the Apera pH60, as do several others here. A quality meter with a full kit and simple instructions for $81 on Amazon. It was about $50 when I bought it.Any recommendation on brand?
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