Chris Hertling wrote:
> This evening, I racked my first batch of wine from the 6 galon
primary
> fermenter into a 6galon Carboy. Since the kit I am using is actually
for 5
> Galons, the must only reaches the shoulder of the carboy. I have
received
> conflicting information on wheter to worry about topping off at the
start of
> seconday fermentation. Should I go out and buy a few bottles of
> commercially produced Zinfindel to bring the level to the neck, or
should I
> be OK as long as I have an airlock installed?
>
> Thanks,
>
> Chris Hertling
> North Kansas City, MO

Newbie here but if you follow the postings you get headspace = bad news
for whites. I only leave enough head space so there is half an inch at
the top when the stirring rod is all the way in. It helps to say if its
a red or white in a post. I like using the right size carboy and save
my money by getting bottles at the recycling center. I really like the
taste of my wine better than the stuff at the store so I personnaly
would not add any to my wine. I only make kit wines.