WineXpert Topping

[wineh]

I would be interested in knowing how much you need to add to top up. I don't think it will be 3 bottles.

 

[DirtyDawg10]

I'd say 2 to 3 bottles from what it looks like to me.

 

[Simpsini]

This is a good discussion for me. My WE Pinot Noir on step 4 also says to “not add any additional water at this time. Your wine will not oxidize or spoil during the time remaining to bottling”. Attached is something I’ve been doing during the clearing phase. I put a Vac-u-vin on the carboy and during clearing I pump the air out daily. I rationalize that I am degassing and keeping any O2 from getting to the wine. Am I just fooling myself or do you think there is some validity to what I’m doing?

 

[Elmer]

This is a good discussion for me. My WE Pinot Noir on step 4 also says to “not add any additional water at this time. Your wine will not oxidize or spoil during the time remaining to bottling”. Attached is something I’ve been doing during the clearing phase. I put a Vac-u-vin on the carboy and during clearing I pump the air out daily. I rationalize that I am degassing and keeping any O2 from getting to the wine. Am I just fooling myself or do you think there is some validity to what I’m doing?

According to the instructions you should have degassed prior to clearing,
But I would say that any gas that is currently pooling in the carboy is protecting the wine

 

[Bob007]

Topped up with about 2 1/4 bottles of Merlot. Instructions don't say anything about temps needing to be 70-72 degrees, so just going to keep a blanket on it. Right now it's at 64 degrees, which is what the room stays at pretty constantly.