"Michael" > wrote in message
ups.com...
> 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?
>
>
Just a few extra comments that I should have made earlier. A lot depends on
how well the temperature is controlled in your wine room. When temperature
goes up, the wine will expand and move up the neck. When it drops, the wine
volume will drop. If your wine room keeps the temperature in a 3 to 5
degree F range, 1 inch is fine for head space. If it changes by 10 deg's,
you will need more. I have seen head space go from 1 inch to 4 inches (yea,
way down the jug) in the winter if the heat went off. If you fill the
carboy to one inch from the top on a cold day, it will probably boil over
when the temperature goes back up.

Ray