Is it possible, my batch expand up the neck of the carboy in to the
airlock, in the final stage?????
I actually top it up with in about 1 1/2" from the top in a 6-gallon
carboy.
Its not working, matter of fact it's to be bottled this Sat.
I have about a year doing the kits, about 20 years making fresh and
concentrate and I have never experience this.

I have been experimenting with "Splenda" and it has so far been a
success, this happens to be one of two batches I have worked off at
present with "Splenda" as a sweetner.....
We have finished off and enjoyed the original so much I started up two
more.

Thanks, Kenny Mac

Temperature change (as little as a few degrees) can cause expansion. That's the
only time I had it happen to me.

That's what I would think too, but it would have to go up several
degrees to expand 1 and 1/2 inches. That has to be at least 2 or 3
ounces out of 6 gallons.

I'm thinking the temperature would have to change about 30 degrees F
for that much change, when I cold stabilize I get about that much drop
in level. I can't think of another reason if it's not working, stir it
to make sure it's degassed.
Regards,
Joe

rmed (Brewser83) wrote in message >...
> Temperature change (as little as a few degrees) can cause expansion. That's the
> only time I had it happen to me.

Approximately 4-6 degrees will raise a properly topped up carboy about 1 inch.
That is assuming you consider a topped up carboy to be appximately 3/4 to 1
inch below the rubber stopper. (meaning into the neck if I am not being clear
enough). Barometric pressure has a lot to do with degassing. I am not sure of
it's relation to volume.

Approximately 4-6 degrees will raise a properly topped up carboy about 1 inch.
That is assuming you consider a topped up carboy to be appximately 3/4 to 1
inch below the rubber stopper. (meaning into the neck if I am not being clear
enough). Barometric pressure has a lot to do with degassing. I am not sure of
it's relation to volume.

I hear you but I have 2 carboys in cold stabilization right now. The
temperature of the wine dropped 40 degrees, the level dropped about 2
inches. I'll top up tonight since the temperature is finally
stabilizing around 28F. I'll measure and post the quantity of topping
wine I use. The neck is not linear but a number is a number...

I have noticed that the level of a gassy wine drops noticably when
degassed, it's not an inch and a half, more like 1/4" as I recall. I
did not expect that but am pretty sure it's not lost wine from
processing.

I always keep my carboys topped to about 1/2" from the stopper base.
I use that little bulge at the base of the neck (the second one from
the top, (right before it flares out) as a guide. I keep the level in
that area for the most part. I don't get too carried away checking
it, if I see them dropping I top them next time I open a bottle. If I
get wine in the airlocks I do tend to that; I don't want it leaking
back into the carboy if the pressure changes.

Joe


rmed (Brewser83) wrote in message >...
> Approximately 4-6 degrees will raise a properly topped up carboy about 1 inch.
> That is assuming you consider a topped up carboy to be appximately 3/4 to 1
> inch below the rubber stopper. (meaning into the neck if I am not being clear
> enough). Barometric pressure has a lot to do with degassing. I am not sure of
> it's relation to volume.