TOO MUCH SPACE?

[BigDaveK]

You stumbled on one of the older ways to make a sweet wine - boatload of sugar to start, yeast work and die, leftover sugar. Voila, a sweet wine.

With pear I would expect sediment to drop for a while.

 

[maggly]

Thanks! I did use EC-1118 yeast, but I am guessing it is done anyway. I think I will likely rack it within the next couple of days. I will need to bottle the wine right at the first of the year, due to traveling from the first part of January to mid-March. I can keep it in the secondary until mid-March, but I have no way to make sure the air gap does not dry out. So, it will be best to bottle in January it seems.

 

[user 32114]

(edit) with ,, ) 38-400 threaded, 1 gallon, half gallon , quart and pint jugs are very handy, as well I use from 14 gallon to 55 gallon ferment barrels, so if say I want to bulk/rack with a 6 gallon carboy I'll use the 14 gallon ferment barrel with 8 gallons of must, I have never added a wine to my wines, I always make extra in the primary ferment barrel, putting extra into my jugs, for topping off,
all my jugs have 38-400 threads so the same drilled 6.5 bung fits them all.
Dawg

 

[user 32114]

www.colomafrozen.com

Dawg