On 03/27/2004 10:35 AM, Vicki Baylus said:
> My first big effort is a Shiraz kit. I racked it when the sg was below
> 1.040 as the kit said, and topped off the carboy, as one book I read said
> "after this point oxygen is your enemy . . ."
>
> Well, the cork blew off the carboy.
>
> Any suggestions about carboy level at the first racking would be helpful.
> If I top it off when I rack again, regardless of sg, am I going to have wine
> all over my floor?
>

'Cork blew off the carboy'? Did you use a solid cork, or one with
an airlock? You need to use an airlock because at 1.040, it's
still actively fermenting.


--
Joe
http://www.joekaz.net/
http://www.cafeshops.com/joekaz