Steps for making Rose?

[NorCal]

Wow, so timely! I pulled juice out of my Merlot crush today, watered back, aciduated, to make a rose, pic below.

It’s just juice at this point, with 50ppm of SO2, which is there to clear out any bacteria, but also serves as an antioxidant. I give the SO2 some time to kill the bacteria and for the real dirty stuff to settle, so I can rack off. I did some stirring with a Chardonnay, but I haven’t for others.

 

[Tom Benjamin]

I have a small amount of rose that just finished fermenting (Carboy on the left). About 2 gallons. The carboy it is currently in is my smallest carboy - should I top up with a ton of similar rose or just sulfite it’s and hope for the best with that much head space?

 

[franc1969]

Get it into some gallon jugs, quick.

 

[Tom Benjamin]

Get it into some gallon jugs, quick.

Luckily the home-brew store was open. I was able to grab some gallon jugs and they fit perfect. Now going to wait a few days and put them in fridge for cold stabilization for a few weeks.