Sauv Blanc is my reco
I did that for many years, but recently top up to 23 liters. It's a lot less hassle, and I'm getting seriously lazy in my old age.I would get a 5 gallon and some smaller ones and rack down.
I decided I was racking more than necessary so topping up is my preferred method too.I did that for many years, but recently top up to 23 liters. It's a lot less hassle, and I'm getting seriously lazy in my old age.
Talk about lazy, before I started topping up, I'd rack extra to smaller jugs then basically forget about them. I probably was losing 50% of these anyway, so topping up became a no-brainer. I've embraced my laziness and haven't looked back.I did that for many years, but recently top up to 23 liters. It's a lot less hassle, and I'm getting seriously lazy in my old age.
I find that I waste more wine during racking when I've got a bunch of containers. When doing kits, having everything in a single 23 liter carboy makes life far simpler. Plus if I use the K&C, after I rack I don't have to do anything other than add K-meta every 3 months.
I use an All-In-One wine pump to pull a vacuum. Topping up isn’t necessary if you wine is under a vacuum. I also determine the amount of water to add at the beginning by SG, that way I can get the approximate alcohol I want.
Steve is well respected and his support of the AiO is top notch. I would accept his judgment on the topic.
I do bottle aging so the max time under AIO headspace eliminator is probably 8-10 weeks. I haven’t had any problem.
I only have one bottle left. The rhubarb and strawberries didn't do well last year. I have bought frozen strawberries but loathe to buy rhubarb.
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