Anywhere from 1/2 inch to 2 inches should be fine. If you're using a
standard glass carboy like most people than a good place to top off to
is right at the bottom of the neck just before it straightens back out
again.

When using the kits you'll be just fine with a hydrometer. But if you
ever start making your own wine then you'll definately want an acid
test kit. They're available at any brewshop for about $15. Also, if
you don't already own an "Auto-Siphon" I'd highly reccomend one. They
are one of the greatest inventions for the home brewer available.

A couple other sanitizers out there are Iodophor (Iodne) and Star San.
I prefer Star San. One ounce will sanitize 5 gallons of water and
there's no need to rinse afterwards because it works by lowering the
ph, however I do use Iodophor on smaller 1 gallon batches. A great
cleaner is PBW. This stuff will dissolve the nastiest caked on organic
matter in less than an hour.

Terry

On 8 Jan 2005 08:45:48 -0800, "Michael" > wrote:

>Hi,
>
>I've done homebrews for a number of years, and now I'm finally going to
>try wine at home. I have a few questions that I haven't readily found
>answers to in the archives.
>
>1. When topping off, how close should the must be to the stopper? 1
>inch, 2 inches?
>
>2. My first attempt at wine making will be from a good kit. Is there
>any other testing items I should purchase (I only own a hydrometer)?
>
>3. I use one-step or similar sanitizers when brewing, would this be ok
>to use when sanitizing fermenters, bottles, hoses, etc? Or should I
>purchase some other sanitizer?
>
>Thanks for any help,
>
>Michael