WineXpert When to top up?

[simonz]

I have a WE Eclipse Lodi Cab in the Racking and Clearing phase (step 4 of the directions). The directions say not to top up at this point as there is no danger of oxidation. However there is an air space of about 1-1.5L at the top of the 6 gallon carboy. I've added 1/4 tsp of K-Meta at racking time (with my AllInOne) and plan on bulk aging in the carboy for several months.

Should I be worried about the airspace and top up with a similar wine or to a smaller carboy, or not worry?

What is a good schedule for bulk aging with regards to adding K-Meta and racking?

 

[wineh]

I have no idea why, but Winexpert put the top-up instruction in Step 5, bottling. They suggest that for longer term aging, you top up with a similar wine, or rack into a smaller carboy, and switch from an airlock to a solid bung.

 

[DoctorCAD]

A better question is how did you lose that much wine?

 

[sour_grapes]

I have a WE Eclipse Lodi Cab in the Racking and Clearing phase (step 4 of the directions). The directions say not to top up at this point as there is no danger of oxidation. However there is an air space of about 1-1.5L at the top of the 6 gallon carboy. I've added 1/4 tsp of K-Meta at racking time (with my AllInOne) and plan on bulk aging in the carboy for several months.

Since you plan on bulk aging, you will need to top up eventually. Might as well do it sooner rather than later!

Should I be worried about the airspace and top up with a similar wine or to a smaller carboy, or not worry?

No, you should not be worried (at this time). WE knows what they are talking about. But, again, if you are going to do it eventually, why not do it now?

What is a good schedule for bulk aging with regards to adding K-Meta and racking?

Standard advice on this forum is to rack every three months and add 1/4 tsp k-meta at that time. Bulk age for as long as you can spare the carboy (within reason!).

A better question is how did you lose that much wine?

My Italian carboys hold about about 24 L. Perhaps he didn't lose all that much!

 

[simonz]

A better question is how did you lose that much wine?

I have two 6 gallon carboys. One is Italian (the larger of the two) the other isn't. I started the secondary using the smaller of the two and later racked into the larger of the two. This explains some of the loss. Also when racking I left a little wine with the sediment.

 

[AZMDTed]

A better question is how did you lose that much wine?

I have two glass carboys, both supposedly 6 gallons. One definitely is a litre bigger than the other. So I've learned to make sure that I use the bigger to rack into when it will be time to degass and stir things in, leaving the smaller one for aging. The smaller one fills up to just below the neck of the bottle, the other one fills up to the shoulders. Once I figured this out, it's kind of nice having one that I can stir in and not worry about it overflowing, and one that I can store in without having to top off much.