I hope noone gets ****ed off at me for asking a question that's
probably been asked a million times. Yes I did do a search and read
quite a bit but after a while you get conflicting information and just
start getting confused.

I read where some people top off with sanitized marbles. Don't have
any. The concensous seemed to be against topping off with water, as
you will, well, be watering down the final product. So I was leaning
towards topping off about 23 liters to 25 liters with some wießherbst
(that's rose to you guys). My thinking is that it would have the
least effect on the finished product. I was also thinking about
semi-dry.

What do you guys think? Does this sound like a plan?

> I read where some people top off with sanitized marbles. Don't have
> any. The concensous seemed to be against topping off with water, as
> you will, well, be watering down the final product. So I was leaning
> towards topping off about 23 liters to 25 liters with some wießherbst
> (that's rose to you guys). My thinking is that it would have the
> least effect on the finished product. I was also thinking about
> semi-dry.

My personal topping off choices include, in order of preference:

1) Use smaller vessel to accomodate lesser volume of wine (no topping)
2) Top with identical wine from another jug that you fermented
concurrently
3) Top with a commercial wine most similar to the wine you are making
4) Top by adding marbles
5) Top with water

Topping with water has the disadvantage of not only reducing the
flavor of your wine, but also the acidity, target alcohol, and (if
applicable) sweetness. It throws off all of the metrics that you tried
to achieve. There are winemakers who purposefully account for this by
slightly overshooting SG and acid in the initial must.

Water amelioration CAN be beneficial as a tool to reduce excess acid
or alcohol. The specific volumes in question do make a difference.
Your numbers above indicate a 2L addition to 23L = 25L, or an 8%
dilution - not too terrible. But generally, it's not a desirable thing
to do.

Roger
Quinta do Placer

I think what we were giving you were different options. In my first year of
winemaking, I topped up with water, which not a lot of people like to do,
but I did it and my wine turned out fine. While I have never used marbles,
there are a lot of people who do that rather than dilute the wine. Topping
up with a similar wine, as you want to do, is fine as well, although others
would argue that the finished product will be slightly changed because of
what you add. I've added a similar wine for top-up, and I couldn't tell the
difference. As I have progressed in my winemaking skills, I have learned to
make a little more with each batch to use as top up, but with a wine kit
this might not be possible. I'm sorry it seems like we're giving different
advice, but there are pros & cons to each method, and it is up to the
individual winemaker to choose which they prefer to do. Sounds like what
you want to do will be just fine.
Darlene

"Phil" > wrote in message
om...
> I hope noone gets ****ed off at me for asking a question that's
> probably been asked a million times. Yes I did do a search and read
> quite a bit but after a while you get conflicting information and just
> start getting confused.
>
> I read where some people top off with sanitized marbles. Don't have
> any. The concensous seemed to be against topping off with water, as
> you will, well, be watering down the final product. So I was leaning
> towards topping off about 23 liters to 25 liters with some wießherbst
> (that's rose to you guys). My thinking is that it would have the
> least effect on the finished product. I was also thinking about
> semi-dry.
>
> What do you guys think? Does this sound like a plan?

"Dar V" > wrote in message >...
> As I have progressed in my winemaking skills, I have learned to
> make a little more with each batch to use as top up,

Do you guys have to worry about oxydation of the extra wine that you
make for top up? Or because it's such a small amount, it may not
matter?

Put another way, After I top off with the extra wine I made in a
separate jug I'll obviously have a lot of head space in this small
jug. Is it safe to use this wine for later rackings? I say safe,
because it will have head space and presumably be oxydized.

"Phil" > wrote in message
om...
> "Dar V" > wrote in message
>...
> > As I have progressed in my winemaking skills, I have learned to
> > make a little more with each batch to use as top up,
>
> Do you guys have to worry about oxydation of the extra wine that you
> make for top up? Or because it's such a small amount, it may not
> matter?
>
> Put another way, After I top off with the extra wine I made in a
> separate jug I'll obviously have a lot of head space in this small
> jug. Is it safe to use this wine for later rackings? I say safe,
> because it will have head space and presumably be oxydized.

Phil,
I would not use _any_ amount of oxidized wine for topping. The easiest
solution is to store any remaining wine in smaller and smaller, _full_
containers. When I get down to less than a full 750-milliliter bottle, I
just drink the remaining wine.
Good luck,
Lum
Del Mar, California, USA

Good question. Over the past 3 years, I've collected a case full of odd
sized glass bottles from wine bottles, Champaign bottles, wine cooler
bottles, and even the little, little bottles used for specialty 1 serving
milk jug, so I usually have a bottle to fit what I have without the
headspace. I've also collected extra bungs to fit some of them. If I don't
have a container with a bung and airlock, I will store the top-up in my
fridge. So far, I have not noticed any oxidation. Right now, I have three
various size containers in my fridge with top-up. It doesn't stay in there
long though. If I need a little top-up for a white/red wine, I might add
whatever white or red top-up I have in the fridge. I basically do 1 gallon
batches, so whatever I add I don't think makes all that much difference -
and it is usually not that much which I need (1/4 cup or less). Hope this
helps.
Darlene

"Phil" > wrote in message
om...
> "Dar V" > wrote in message
>...
> > As I have progressed in my winemaking skills, I have learned to
> > make a little more with each batch to use as top up,
>
> Do you guys have to worry about oxydation of the extra wine that you
> make for top up? Or because it's such a small amount, it may not
> matter?
>
> Put another way, After I top off with the extra wine I made in a
> separate jug I'll obviously have a lot of head space in this small
> jug. Is it safe to use this wine for later rackings? I say safe,
> because it will have head space and presumably be oxydized.

"Dar V" > wrote in message >...
> Good question. Over the past 3 years, I've collected a case full of odd
> sized glass bottles from wine bottles, Champaign bottles, wine cooler
> bottles, and even the little, little bottles used for specialty 1 serving
> milk jug, so I usually have a bottle to fit what I have without the
> headspace. I've also collected extra bungs to fit some of them. If I don't
> have a container with a bung and airlock, I will store the top-up in my
> fridge. So far, I have not noticed any oxidation. Right now, I have three
> various size containers in my fridge with top-up. It doesn't stay in there
> long though. If I need a little top-up for a white/red wine, I might add
> whatever white or red top-up I have in the fridge. I basically do 1 gallon
> batches, so whatever I add I don't think makes all that much difference -
> and it is usually not that much which I need (1/4 cup or less). Hope this
> helps.
> Darlene

Yes that helps very much. I have two liter beer growlers and 1 liter
beer bottles and half liter beer bottles and a 4 liter jug that I make
mead in. So yes, I do have enough various sized containers to do what
you suggest. Thanks for the tip!

"Phil" > wrote in message
om...
> "Dar V" > wrote in message
>...
> > As I have progressed in my winemaking skills, I have learned to
> > make a little more with each batch to use as top up,
>
> Do you guys have to worry about oxydation of the extra wine that you
> make for top up? Or because it's such a small amount, it may not
> matter?
>
> Put another way, After I top off with the extra wine I made in a
> separate jug I'll obviously have a lot of head space in this small
> jug. Is it safe to use this wine for later rackings? I say safe,
> because it will have head space and presumably be oxydized.

Phil,
I would not use _any_ amount of oxidized wine for topping. The easiest
solution is to store any remaining wine in smaller and smaller, _full_
containers. When I get down to less than a full 750-milliliter bottle, I
just drink the remaining wine.
Good luck,
Lum
Del Mar, California, USA

"Dar V" > wrote in message >...
> As I have progressed in my winemaking skills, I have learned to
> make a little more with each batch to use as top up,

Do you guys have to worry about oxydation of the extra wine that you
make for top up? Or because it's such a small amount, it may not
matter?

Put another way, After I top off with the extra wine I made in a
separate jug I'll obviously have a lot of head space in this small
jug. Is it safe to use this wine for later rackings? I say safe,
because it will have head space and presumably be oxydized.

"Dar V" > wrote in message >...
> As I have progressed in my winemaking skills, I have learned to
> make a little more with each batch to use as top up,

Do you guys have to worry about oxydation of the extra wine that you
make for top up? Or because it's such a small amount, it may not
matter?

Put another way, After I top off with the extra wine I made in a
separate jug I'll obviously have a lot of head space in this small
jug. Is it safe to use this wine for later rackings? I say safe,
because it will have head space and presumably be oxydized.

"Phil" > wrote in message
om...
> I read where some people top off with sanitized marbles. Don't have
> any. The concensous seemed to be against topping off with water, as
> you will, well, be watering down the final product. So I was leaning
> towards topping off about 23 liters to 25 liters with some wießherbst
> (that's rose to you guys). My thinking is that it would have the
> least effect on the finished product. I was also thinking about
> semi-dry.
>
> What do you guys think? Does this sound like a plan?

Rosé yes; semi-dry no.

Tom S

"Tom S" > wrote in message m>...
> "Phil" > wrote in message
> om...
> > I read where some people top off with sanitized marbles. Don't have
> > any. The concensous seemed to be against topping off with water, as
> > you will, well, be watering down the final product. So I was leaning
> > towards topping off about 23 liters to 25 liters with some wießherbst
> > (that's rose to you guys). My thinking is that it would have the
> > least effect on the finished product. I was also thinking about
> > semi-dry.
> >
> > What do you guys think? Does this sound like a plan?
>
> Rosé yes; semi-dry no.
>
> Tom S

Er, Rosé comes in semi-dry, sweet, and dry.

Are you saying that I should use a dry Rosé/weißherbst?

"Phil" > wrote in message
om...
> "Tom S" > wrote in message
m>...
> > "Phil" > wrote in message
> > om...
> > > I read where some people top off with sanitized marbles. Don't have
> > > any. The concensous seemed to be against topping off with water, as
> > > you will, well, be watering down the final product. So I was leaning
> > > towards topping off about 23 liters to 25 liters with some wießherbst
> > > (that's rose to you guys). My thinking is that it would have the
> > > least effect on the finished product. I was also thinking about
> > > semi-dry.
> > >
> > > What do you guys think? Does this sound like a plan?
> >
> > Rosé yes; semi-dry no.
> >
> > Tom S
>
> Er, Rosé comes in semi-dry, sweet, and dry.
>
> Are you saying that I should use a dry Rosé/weißherbst?

Yes - unless you want to start the fermentation up again!

Unless, of course, you've sorbated and sulfited the wine (which I personally
wouldn't care to do because I don't like the taste of sorbate). In that
case you can add sweet or off-dry rosé.

Tom S

"Phil" > wrote in message
om...
> "Tom S" > wrote in message
m>...
> > "Phil" > wrote in message
> > om...
> > > I read where some people top off with sanitized marbles. Don't have
> > > any. The concensous seemed to be against topping off with water, as
> > > you will, well, be watering down the final product. So I was leaning
> > > towards topping off about 23 liters to 25 liters with some wießherbst
> > > (that's rose to you guys). My thinking is that it would have the
> > > least effect on the finished product. I was also thinking about
> > > semi-dry.
> > >
> > > What do you guys think? Does this sound like a plan?
> >
> > Rosé yes; semi-dry no.
> >
> > Tom S
>
> Er, Rosé comes in semi-dry, sweet, and dry.
>
> Are you saying that I should use a dry Rosé/weißherbst?

Yes - unless you want to start the fermentation up again!

Unless, of course, you've sorbated and sulfited the wine (which I personally
wouldn't care to do because I don't like the taste of sorbate). In that
case you can add sweet or off-dry rosé.

Tom S

"Tom S" > wrote in message m>...
> "Phil" > wrote in message
> om...
> > I read where some people top off with sanitized marbles. Don't have
> > any. The concensous seemed to be against topping off with water, as
> > you will, well, be watering down the final product. So I was leaning
> > towards topping off about 23 liters to 25 liters with some wießherbst
> > (that's rose to you guys). My thinking is that it would have the
> > least effect on the finished product. I was also thinking about
> > semi-dry.
> >
> > What do you guys think? Does this sound like a plan?
>
> Rosé yes; semi-dry no.
>
> Tom S

Er, Rosé comes in semi-dry, sweet, and dry.

Are you saying that I should use a dry Rosé/weißherbst?

I agree with others above that the best way to top off is to avoid topping
by using different size carboys. If that is not possible then top up with a
similar wine. If the wine is not obviously the same, as is the case for
your selection, then a test is in order. Try mixing 100 ml of cherry wine
with 8 or 10 ml of the wine you are thinking of using. Taste the original
cherry and then taste the blend. If it changes it for the worse, don't use
it. If it is for the better or unchanged, use it.

Ray

"Phil" > wrote in message
om...
> I hope noone gets ****ed off at me for asking a question that's
> probably been asked a million times. Yes I did do a search and read
> quite a bit but after a while you get conflicting information and just
> start getting confused.
>
> I read where some people top off with sanitized marbles. Don't have
> any. The concensous seemed to be against topping off with water, as
> you will, well, be watering down the final product. So I was leaning
> towards topping off about 23 liters to 25 liters with some wießherbst
> (that's rose to you guys). My thinking is that it would have the
> least effect on the finished product. I was also thinking about
> semi-dry.
>
> What do you guys think? Does this sound like a plan?

"Ray" > wrote in message m>...
> I agree with others above that the best way to top off is to avoid topping
> by using different size carboys. If that is not possible then top up with a
> similar wine. If the wine is not obviously the same, as is the case for
> your selection, then a test is in order. Try mixing 100 ml of cherry wine
> with 8 or 10 ml of the wine you are thinking of using. Taste the original
> cherry and then taste the blend. If it changes it for the worse, don't use
> it. If it is for the better or unchanged, use it.
>
>

Wow! What a fantastic FUN sounding idea! I mean it sounds like a
cool plan as I can play wine master and dick with the wine. I'm gonna
try this. You have also given me ideas for blending other things with
the wine. I think I'm gonna quite like this hobby!

I only have 25 liter carboys. They are the funky European kind. So
far I've only made beer in'em. I'm gonna keep my eye out for a 20
liter one. Obvously I'd have wine left over after racking to from a
25 liter carboy to a 20 liter one. At that point I could rack the
extra wine that didn't fit into the 20 liter carboy into a 2 liter
beer growler. I could then use this for future top up, or just rack
to another two liter growler and bottle and drink it.

"Phil" > wrote in message
om...
> "Ray" > wrote in message
m>...
> > I agree with others above that the best way to top off is to avoid
topping
> > by using different size carboys. If that is not possible then top up
with a
> > similar wine. If the wine is not obviously the same, as is the case for
> > your selection, then a test is in order. Try mixing 100 ml of cherry
wine
> > with 8 or 10 ml of the wine you are thinking of using. Taste the
original
> > cherry and then taste the blend. If it changes it for the worse, don't
use
> > it. If it is for the better or unchanged, use it.
> >
> >
>
> Wow! What a fantastic FUN sounding idea! I mean it sounds like a
> cool plan as I can play wine master and dick with the wine. I'm gonna
> try this. You have also given me ideas for blending other things with
> the wine. I think I'm gonna quite like this hobby!
>
> I only have 25 liter carboys. They are the funky European kind. So
> far I've only made beer in'em. I'm gonna keep my eye out for a 20
> liter one. Obvously I'd have wine left over after racking to from a
> 25 liter carboy to a 20 liter one. At that point I could rack the
> extra wine that didn't fit into the 20 liter carboy into a 2 liter
> beer growler. I could then use this for future top up, or just rack
> to another two liter growler and bottle and drink it.

Now your getting the spirit, Phil. Who says this has to be a dry hobby!
(Pun intended so go ahead and throw rocks.) It is good to have some 1/2 gal
and 1 gal carboy's handy. Be sure to use carboys that you can get your
siphon wand into. I also like to have some 2.8 and 3 gal carboys but that
can come later.

Have fun.

Ray

"Phil" > wrote in message
om...
> "Ray" > wrote in message
m>...
> > I agree with others above that the best way to top off is to avoid
topping
> > by using different size carboys. If that is not possible then top up
with a
> > similar wine. If the wine is not obviously the same, as is the case for
> > your selection, then a test is in order. Try mixing 100 ml of cherry
wine
> > with 8 or 10 ml of the wine you are thinking of using. Taste the
original
> > cherry and then taste the blend. If it changes it for the worse, don't
use
> > it. If it is for the better or unchanged, use it.
> >
> >
>
> Wow! What a fantastic FUN sounding idea! I mean it sounds like a
> cool plan as I can play wine master and dick with the wine. I'm gonna
> try this. You have also given me ideas for blending other things with
> the wine. I think I'm gonna quite like this hobby!
>
> I only have 25 liter carboys. They are the funky European kind. So
> far I've only made beer in'em. I'm gonna keep my eye out for a 20
> liter one. Obvously I'd have wine left over after racking to from a
> 25 liter carboy to a 20 liter one. At that point I could rack the
> extra wine that didn't fit into the 20 liter carboy into a 2 liter
> beer growler. I could then use this for future top up, or just rack
> to another two liter growler and bottle and drink it.

Now your getting the spirit, Phil. Who says this has to be a dry hobby!
(Pun intended so go ahead and throw rocks.) It is good to have some 1/2 gal
and 1 gal carboy's handy. Be sure to use carboys that you can get your
siphon wand into. I also like to have some 2.8 and 3 gal carboys but that
can come later.

Have fun.

Ray

"Ray" > wrote in message m>...
> I agree with others above that the best way to top off is to avoid topping
> by using different size carboys. If that is not possible then top up with a
> similar wine. If the wine is not obviously the same, as is the case for
> your selection, then a test is in order. Try mixing 100 ml of cherry wine
> with 8 or 10 ml of the wine you are thinking of using. Taste the original
> cherry and then taste the blend. If it changes it for the worse, don't use
> it. If it is for the better or unchanged, use it.
>
>

Wow! What a fantastic FUN sounding idea! I mean it sounds like a
cool plan as I can play wine master and dick with the wine. I'm gonna
try this. You have also given me ideas for blending other things with
the wine. I think I'm gonna quite like this hobby!

I only have 25 liter carboys. They are the funky European kind. So
far I've only made beer in'em. I'm gonna keep my eye out for a 20
liter one. Obvously I'd have wine left over after racking to from a
25 liter carboy to a 20 liter one. At that point I could rack the
extra wine that didn't fit into the 20 liter carboy into a 2 liter
beer growler. I could then use this for future top up, or just rack
to another two liter growler and bottle and drink it.

"Ray" > wrote in message m>...
> I agree with others above that the best way to top off is to avoid topping
> by using different size carboys. If that is not possible then top up with a
> similar wine. If the wine is not obviously the same, as is the case for
> your selection, then a test is in order. Try mixing 100 ml of cherry wine
> with 8 or 10 ml of the wine you are thinking of using. Taste the original
> cherry and then taste the blend. If it changes it for the worse, don't use
> it. If it is for the better or unchanged, use it.
>
>

Wow! What a fantastic FUN sounding idea! I mean it sounds like a
cool plan as I can play wine master and dick with the wine. I'm gonna
try this. You have also given me ideas for blending other things with
the wine. I think I'm gonna quite like this hobby!

I only have 25 liter carboys. They are the funky European kind. So
far I've only made beer in'em. I'm gonna keep my eye out for a 20
liter one. Obvously I'd have wine left over after racking to from a
25 liter carboy to a 20 liter one. At that point I could rack the
extra wine that didn't fit into the 20 liter carboy into a 2 liter
beer growler. I could then use this for future top up, or just rack
to another two liter growler and bottle and drink it.

"Phil" > wrote in message
om...
> I read where some people top off with sanitized marbles. Don't have
> any. The concensous seemed to be against topping off with water, as
> you will, well, be watering down the final product. So I was leaning
> towards topping off about 23 liters to 25 liters with some wießherbst
> (that's rose to you guys). My thinking is that it would have the
> least effect on the finished product. I was also thinking about
> semi-dry.
>
> What do you guys think? Does this sound like a plan?

Sounds like a good excuse to purchase a 23L carboy.

Steve

I think what we were giving you were different options. In my first year of
winemaking, I topped up with water, which not a lot of people like to do,
but I did it and my wine turned out fine. While I have never used marbles,
there are a lot of people who do that rather than dilute the wine. Topping
up with a similar wine, as you want to do, is fine as well, although others
would argue that the finished product will be slightly changed because of
what you add. I've added a similar wine for top-up, and I couldn't tell the
difference. As I have progressed in my winemaking skills, I have learned to
make a little more with each batch to use as top up, but with a wine kit
this might not be possible. I'm sorry it seems like we're giving different
advice, but there are pros & cons to each method, and it is up to the
individual winemaker to choose which they prefer to do. Sounds like what
you want to do will be just fine.
Darlene

"Phil" > wrote in message
om...
> I hope noone gets ****ed off at me for asking a question that's
> probably been asked a million times. Yes I did do a search and read
> quite a bit but after a while you get conflicting information and just
> start getting confused.
>
> I read where some people top off with sanitized marbles. Don't have
> any. The concensous seemed to be against topping off with water, as
> you will, well, be watering down the final product. So I was leaning
> towards topping off about 23 liters to 25 liters with some wießherbst
> (that's rose to you guys). My thinking is that it would have the
> least effect on the finished product. I was also thinking about
> semi-dry.
>
> What do you guys think? Does this sound like a plan?

> I read where some people top off with sanitized marbles. Don't have
> any. The concensous seemed to be against topping off with water, as
> you will, well, be watering down the final product. So I was leaning
> towards topping off about 23 liters to 25 liters with some wießherbst
> (that's rose to you guys). My thinking is that it would have the
> least effect on the finished product. I was also thinking about
> semi-dry.

My personal topping off choices include, in order of preference:

1) Use smaller vessel to accomodate lesser volume of wine (no topping)
2) Top with identical wine from another jug that you fermented
concurrently
3) Top with a commercial wine most similar to the wine you are making
4) Top by adding marbles
5) Top with water

Topping with water has the disadvantage of not only reducing the
flavor of your wine, but also the acidity, target alcohol, and (if
applicable) sweetness. It throws off all of the metrics that you tried
to achieve. There are winemakers who purposefully account for this by
slightly overshooting SG and acid in the initial must.

Water amelioration CAN be beneficial as a tool to reduce excess acid
or alcohol. The specific volumes in question do make a difference.
Your numbers above indicate a 2L addition to 23L = 25L, or an 8%
dilution - not too terrible. But generally, it's not a desirable thing
to do.

Roger
Quinta do Placer

"Phil" > wrote in message
om...
> I read where some people top off with sanitized marbles. Don't have
> any. The concensous seemed to be against topping off with water, as
> you will, well, be watering down the final product. So I was leaning
> towards topping off about 23 liters to 25 liters with some wießherbst
> (that's rose to you guys). My thinking is that it would have the
> least effect on the finished product. I was also thinking about
> semi-dry.
>
> What do you guys think? Does this sound like a plan?

Sounds like a good excuse to purchase a 23L carboy.

Steve

"Phil" > wrote in message
om...
> I read where some people top off with sanitized marbles. Don't have
> any. The concensous seemed to be against topping off with water, as
> you will, well, be watering down the final product. So I was leaning
> towards topping off about 23 liters to 25 liters with some wießherbst
> (that's rose to you guys). My thinking is that it would have the
> least effect on the finished product. I was also thinking about
> semi-dry.
>
> What do you guys think? Does this sound like a plan?

Rosé yes; semi-dry no.

Tom S

I agree with others above that the best way to top off is to avoid topping
by using different size carboys. If that is not possible then top up with a
similar wine. If the wine is not obviously the same, as is the case for
your selection, then a test is in order. Try mixing 100 ml of cherry wine
with 8 or 10 ml of the wine you are thinking of using. Taste the original
cherry and then taste the blend. If it changes it for the worse, don't use
it. If it is for the better or unchanged, use it.

Ray

"Phil" > wrote in message
om...
> I hope noone gets ****ed off at me for asking a question that's
> probably been asked a million times. Yes I did do a search and read
> quite a bit but after a while you get conflicting information and just
> start getting confused.
>
> I read where some people top off with sanitized marbles. Don't have
> any. The concensous seemed to be against topping off with water, as
> you will, well, be watering down the final product. So I was leaning
> towards topping off about 23 liters to 25 liters with some wießherbst
> (that's rose to you guys). My thinking is that it would have the
> least effect on the finished product. I was also thinking about
> semi-dry.
>
> What do you guys think? Does this sound like a plan?

I think what we were giving you were different options. In my first year of
winemaking, I topped up with water, which not a lot of people like to do,
but I did it and my wine turned out fine. While I have never used marbles,
there are a lot of people who do that rather than dilute the wine. Topping
up with a similar wine, as you want to do, is fine as well, although others
would argue that the finished product will be slightly changed because of
what you add. I've added a similar wine for top-up, and I couldn't tell the
difference. As I have progressed in my winemaking skills, I have learned to
make a little more with each batch to use as top up, but with a wine kit
this might not be possible. I'm sorry it seems like we're giving different
advice, but there are pros & cons to each method, and it is up to the
individual winemaker to choose which they prefer to do. Sounds like what
you want to do will be just fine.
Darlene

"Phil" > wrote in message
om...
> I hope noone gets ****ed off at me for asking a question that's
> probably been asked a million times. Yes I did do a search and read
> quite a bit but after a while you get conflicting information and just
> start getting confused.
>
> I read where some people top off with sanitized marbles. Don't have
> any. The concensous seemed to be against topping off with water, as
> you will, well, be watering down the final product. So I was leaning
> towards topping off about 23 liters to 25 liters with some wießherbst
> (that's rose to you guys). My thinking is that it would have the
> least effect on the finished product. I was also thinking about
> semi-dry.
>
> What do you guys think? Does this sound like a plan?

> I read where some people top off with sanitized marbles. Don't have
> any. The concensous seemed to be against topping off with water, as
> you will, well, be watering down the final product. So I was leaning
> towards topping off about 23 liters to 25 liters with some wießherbst
> (that's rose to you guys). My thinking is that it would have the
> least effect on the finished product. I was also thinking about
> semi-dry.

My personal topping off choices include, in order of preference:

1) Use smaller vessel to accomodate lesser volume of wine (no topping)
2) Top with identical wine from another jug that you fermented
concurrently
3) Top with a commercial wine most similar to the wine you are making
4) Top by adding marbles
5) Top with water

Topping with water has the disadvantage of not only reducing the
flavor of your wine, but also the acidity, target alcohol, and (if
applicable) sweetness. It throws off all of the metrics that you tried
to achieve. There are winemakers who purposefully account for this by
slightly overshooting SG and acid in the initial must.

Water amelioration CAN be beneficial as a tool to reduce excess acid
or alcohol. The specific volumes in question do make a difference.
Your numbers above indicate a 2L addition to 23L = 25L, or an 8%
dilution - not too terrible. But generally, it's not a desirable thing
to do.

Roger
Quinta do Placer

"Phil" > wrote in message
om...
> I read where some people top off with sanitized marbles. Don't have
> any. The concensous seemed to be against topping off with water, as
> you will, well, be watering down the final product. So I was leaning
> towards topping off about 23 liters to 25 liters with some wießherbst
> (that's rose to you guys). My thinking is that it would have the
> least effect on the finished product. I was also thinking about
> semi-dry.
>
> What do you guys think? Does this sound like a plan?

Sounds like a good excuse to purchase a 23L carboy.

Steve