Hello,

Newbie here :-) My wife and I are going to use a kit to make our first
batch of wine and hope to move to more 'end to end' wine making as we
progress.

When filling the carboy I've seen comments that state you should leave 2 to
4 inches empty. Is that 2 to 4 inches from the mouth or the neck? Is 2 to
4 inches the 'right' amount of space?

Thanks in advance,
Mark

Hi, Mark. Good luck with winemaking. Loads of fun and a good hobby.

I fill to within 2 inches of the top of the carboy, then insert airlock.
The less air, I'm told the better.
DAve

Mark wrote:
> Hello,
>
> Newbie here :-) My wife and I are going to use a kit to make our first
> batch of wine and hope to move to more 'end to end' wine making as we
> progress.
>
> When filling the carboy I've seen comments that state you should leave 2 to
> 4 inches empty. Is that 2 to 4 inches from the mouth or the neck? Is 2 to
> 4 inches the 'right' amount of space?
>
> Thanks in advance,
> Mark
>
>

However a 23 liter carboy filled to capacity in cold weather will over
flow in warm weather as the liquid expands. A freebie for you from
experience..... andy j.

If you're making a wine kit in the 'normal' time, add the included
additives (especially the potassium metabisulphite), have something
resembling a 6 US gallon (23 litre) carboy, and keep the airlock
topped up, it probably doesn't matter. There will be enough SO2 from
the pot meta in the wine to prevent any serious oxidation.

Most gpeople say 2 to 4inches below the bottom of the bung.
Personally mine are often more like 6".

Steve

On Thu, 23 Nov 2006 09:58:20 -0800, "Mark" >
wrote:

>Hello,
>
>Newbie here :-) My wife and I are going to use a kit to make our first
>batch of wine and hope to move to more 'end to end' wine making as we
>progress.
>
>When filling the carboy I've seen comments that state you should leave 2 to
>4 inches empty. Is that 2 to 4 inches from the mouth or the neck? Is 2 to
>4 inches the 'right' amount of space?
>
>Thanks in advance,
>Mark
>

> When filling the carboy I've seen comments that state you should leave 2 to
> 4 inches empty. Is that 2 to 4 inches from the mouth or the neck? Is 2 to
> 4 inches the 'right' amount of space?

If you are talking during fermenting, 2/3 to 3/4 full is the
conventional answer; 2 inches might be a little short if the
fermentation is vigorous. I go a little above where the shoulder
starts to narrow.

After it's done fermenting top it to 1/2 " below the bung or close to
that. You don't need the headspace after it has fermented, you
actually don't want it unless you are making port or sherry.

Joe.

> If you're making a wine kit in the 'normal' time, add the included
> additives (especially the potassium metabisulphite), have something
> resembling a 6 US gallon (23 litre) carboy, and keep the airlock
> topped up, it probably doesn't matter. There will be enough SO2 from
> the pot meta in the wine to prevent any serious oxidation.

I'm not sure this is true. The topping up is important
because the metabisulphite by itself is not enough.
Oxidation is one of the more serious problems in
wine making and starts happening anytime there
is air to wine contact. A normal kit time frame still
allows plenty of time for oxidation. At least that is
my understanding.

Don

It's not just oxydizing that has to be considered. Some aerobic spoilage
organizisms require surprisingly little oxygen to function. Lose a batch
to "vinegar taint" some time and you will understand the need to
minimise head space. HTH Just my 2 cents.


"Mark" > wrote in message
. ..
> Hello,
>
> Newbie here :-) My wife and I are going to use a kit to make our first
> batch of wine and hope to move to more 'end to end' wine making as we
> progress.
>
> When filling the carboy I've seen comments that state you should leave 2
> to 4 inches empty. Is that 2 to 4 inches from the mouth or the neck? Is
> 2 to 4 inches the 'right' amount of space?
>
> Thanks in advance,
> Mark
>

frederick ploegman wrote:
> It's not just oxydizing that has to be considered. Some aerobic spoilage
> organizisms require surprisingly little oxygen to function. Lose a batch
> to "vinegar taint" some time and you will understand the need to
> minimise head space. HTH Just my 2 cents.
>
And I am presently fighting a mycoderma yeast infection on four kit
wines!
Guy