Tom,

I presume I can use any one gallon glass jar for the one gallon
amount. Do you know where I can locate a three to four gallon carboy.
I think I have about 4 gallons of wine total.

Eric


On Wed, 22 Oct 2003 12:58:12 -0700, "Tom" >
wrote:

>Eric,
>
>Two inches is a lot of head space to make up. If you like the taste now
>anything you add could have a detrimental effect. Personally thats why I
>have so many different size carboys and jugs. I would rack to a smaller
>carboy and any remaining into a 1 gallon or smaller jug or bottle. When you
>next rack you can top off with the smaller jug.
>
>Tom
>
>"Eric Deaver" > wrote in message
.. .
>> I am pleased to report that my first batch of kiwi wine is doing great
>> so far. Just moved from primary to carbouy. Looks like most of the
>> big fermentation is already done. Tasted it and it has a really nice
>> taste - chardonnay-like with a little residual sugar.
>>
>> I kind of adapted Jack's recipe in that I supplimented apples for some
>> kiwi fruit and then added 1/2 straight kiwi juice (from cooking and
>> straining end of season kiwis) with 1/2 boiled water when I took out
>> the must.
>>
>> The result really has a lot of body to it (don't know what it will be
>> like 6 months from now).
>>
>> Is still very cloudy. I hope that time and racking will solve that.
>>
>> Still need to make up about 2 inches on my 5 gallon carbouy. Or do I?
>> Is it crucial to make up a two inch space below the neck to avoid
>> oxydation? I suppose I will use water for this but I may cook up a
>> bunch of apples I have - strain the juice and add them as well.
>>
>> Anyway, if it wasn't so cloudy, I could drink this stuff right now.
>> Taste great to me.
>>
>> Any comments or suggestions?
>>
>> Thanks,
>>
>> Eric
>