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Wing, you want your carboy topped up to about 1-1 1/2" below the bung if its done fermenting, if its not done that it doesnt matter as there is still C02 being produced to protect your wine.Semi, I have seen this happen before and not sure that they have made this recipe up right but I always end up with a little more using there instructions to. Did you use their recommended volume of sugar or did you go with a sg of 1.085? Extra is ok with this flavor as its very strong but wtch it with other flavors as they are much weaker and can get thin. Did you use their amount of cans of water or go by your fermenting bucket as those are typically inaccurate?
Wing, you want your carboy topped up to about 1-1 1/2" below the bung if its done fermenting, if its not done that it doesnt matter as there is still C02 being produced to protect your wine.
Semi, I have seen this happen before and not sure that they have made this recipe up right but I always end up with a little more using there instructions to. Did you use their recommended volume of sugar or did you go with a sg of 1.085? Extra is ok with this flavor as its very strong but wtch it with other flavors as they are much weaker and can get thin. Did you use their amount of cans of water or go by your fermenting bucket as those are typically inaccurate?
