I will go one further. Get a 5 gal carboy along with some 1's and a few
1/2's. You could probably top up your 6 gal carboy just fine but then if
you racked it again you would end up having to top up again. If you use the
5 gal carboy then the overflow can be put in a one. Then when you rack it
again, put it back in the 5 gal carboy and use the 1/2 for the extra. If
you have a variety of sizes you do not need to top up more than a very small
amount.

Ray

"Joel Sprague" > wrote in message
news:ICKjf.15747$Mi5.11210@dukeread07...
>I agree with PP. Get some(or at least one, which is all I ahve so far), 6
> gallon carboys if you're going to keep this up, but I'd definitely top up
> with a similar wine.
>
> Joel
>
> > wrote in message
> ups.com...
>> Hi,
>> I'm making my first batch of wine and I have question. I'm using a Wine
>> Expert Rioja kit that will make 6 gallons. One of the steps calls for
>> topping up to within a couple of inches of the bung so as to eliminate
>> contact with air. However, the problem I'm facing is that I'm using 6.7
>> gallon carboys (I use these for my beer making.) I've asked around and
>> one suggestion is to not top up but to add nitrogen spray to the carboy
>> to prevent oxidation. The other one is to add about a quart of water to
>> get the level of wine closer to the top of the carboy. I was also
>> thinking that I could add some more wine to the must in order to bring
>> up the level.
>>
>> Do you folks have any suggestions?
>>
>> Thanks,
>> John
>>
>
>