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?

2. My first attempt at wine making will be from a good kit. Is there
any other testing items I should purchase (I only own a hydrometer)?

3. I use one-step or similar sanitizers when brewing, would this be ok
to use when sanitizing fermenters, bottles, hoses, etc? Or should I
purchase some other sanitizer?

Thanks for any help,

Michael

Anywhere from 1/2 inch to 2 inches should be fine. If you're using a
standard glass carboy like most people than a good place to top off to
is right at the bottom of the neck just before it straightens back out
again.

When using the kits you'll be just fine with a hydrometer. But if you
ever start making your own wine then you'll definately want an acid
test kit. They're available at any brewshop for about $15. Also, if
you don't already own an "Auto-Siphon" I'd highly reccomend one. They
are one of the greatest inventions for the home brewer available.

A couple other sanitizers out there are Iodophor (Iodne) and Star San.
I prefer Star San. One ounce will sanitize 5 gallons of water and
there's no need to rinse afterwards because it works by lowering the
ph, however I do use Iodophor on smaller 1 gallon batches. A great
cleaner is PBW. This stuff will dissolve the nastiest caked on organic
matter in less than an hour.

Terry

On 8 Jan 2005 08:45:48 -0800, "Michael" > wrote:

>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?
>
>2. My first attempt at wine making will be from a good kit. Is there
>any other testing items I should purchase (I only own a hydrometer)?
>
>3. I use one-step or similar sanitizers when brewing, would this be ok
>to use when sanitizing fermenters, bottles, hoses, etc? Or should I
>purchase some other sanitizer?
>
>Thanks for any help,
>
>Michael

Michael wrote:
> 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?

Yes. 1 to 2 inches is good. The level will change as the temp. of the
wine changes.

>
> 2. My first attempt at wine making will be from a good kit. Is
there
> any other testing items I should purchase (I only own a hydrometer)?

For kits, there really isn't anything else required for testing. When
you get into making it from fruit you may want to invest in an acid
test kit and maybe a pH meter.

>
> 3. I use one-step or similar sanitizers when brewing, would this be
ok
> to use when sanitizing fermenters, bottles, hoses, etc? Or should I
> purchase some other sanitizer?

One step should do the job, but I wouldn't use it as a no rinse. It's a
oxidizer and you don't really want any residue in the wine. I rinse
all equipment and bottles with a Pot. Meta solution before use.
>
> Thanks for any help,
>
> Michael

Andy

"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?
>
> 2. My first attempt at wine making will be from a good kit. Is there
> any other testing items I should purchase (I only own a hydrometer)?
>
> 3. I use one-step or similar sanitizers when brewing, would this be ok
> to use when sanitizing fermenters, bottles, hoses, etc? Or should I
> purchase some other sanitizer?
>
> Thanks for any help,
>
> Michael
>
I agree with the answers above, the only thing you really need is the
hydrometer.

I never use an auto siphon, but that may just be mee. I enjoy using my
mouth. The alcohol is going to kill any germs that get in.

The only thing I would add is a bottling wand. They are less than $2 and
they can prevent a lot of mess.

I would suggest that you start with a good white wine kit. They are ready
much quicker than the red kits, quicker feed back, and most people agree
that they generally give an excellent product while some like the reds and
some don't.

Ray

Michael,
Welcome. I top to 1/2" from the stopper but other than that I would
agree with everyone else. 2" would make me nervous on a finished and
outgassed wine for long term aging. Kit wines bottled in a month would
not be an issue, but most suggest longer bulk aging.

Joe

> 1. When topping off, how close should the must be to the stopper? 1
> inch, 2 inches?
>

"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

Michael,
Welcome. I top to 1/2" from the stopper but other than that I would
agree with everyone else. 2" would make me nervous on a finished and
outgassed wine for long term aging. Kit wines bottled in a month would
not be an issue, but most suggest longer bulk aging.

Joe

> 1. When topping off, how close should the must be to the stopper? 1
> inch, 2 inches?
>

Anywhere from 1/2 inch to 2 inches should be fine. If you're using a
standard glass carboy like most people than a good place to top off to
is right at the bottom of the neck just before it straightens back out
again.

When using the kits you'll be just fine with a hydrometer. But if you
ever start making your own wine then you'll definately want an acid
test kit. They're available at any brewshop for about $15. Also, if
you don't already own an "Auto-Siphon" I'd highly reccomend one. They
are one of the greatest inventions for the home brewer available.

A couple other sanitizers out there are Iodophor (Iodne) and Star San.
I prefer Star San. One ounce will sanitize 5 gallons of water and
there's no need to rinse afterwards because it works by lowering the
ph, however I do use Iodophor on smaller 1 gallon batches. A great
cleaner is PBW. This stuff will dissolve the nastiest caked on organic
matter in less than an hour.

Terry

On 8 Jan 2005 08:45:48 -0800, "Michael" > wrote:

>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?
>
>2. My first attempt at wine making will be from a good kit. Is there
>any other testing items I should purchase (I only own a hydrometer)?
>
>3. I use one-step or similar sanitizers when brewing, would this be ok
>to use when sanitizing fermenters, bottles, hoses, etc? Or should I
>purchase some other sanitizer?
>
>Thanks for any help,
>
>Michael

Michael wrote:
> 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?

Yes. 1 to 2 inches is good. The level will change as the temp. of the
wine changes.

>
> 2. My first attempt at wine making will be from a good kit. Is
there
> any other testing items I should purchase (I only own a hydrometer)?

For kits, there really isn't anything else required for testing. When
you get into making it from fruit you may want to invest in an acid
test kit and maybe a pH meter.

>
> 3. I use one-step or similar sanitizers when brewing, would this be
ok
> to use when sanitizing fermenters, bottles, hoses, etc? Or should I
> purchase some other sanitizer?

One step should do the job, but I wouldn't use it as a no rinse. It's a
oxidizer and you don't really want any residue in the wine. I rinse
all equipment and bottles with a Pot. Meta solution before use.
>
> Thanks for any help,
>
> Michael

Andy

"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?
>
> 2. My first attempt at wine making will be from a good kit. Is there
> any other testing items I should purchase (I only own a hydrometer)?
>
> 3. I use one-step or similar sanitizers when brewing, would this be ok
> to use when sanitizing fermenters, bottles, hoses, etc? Or should I
> purchase some other sanitizer?
>
> Thanks for any help,
>
> Michael
>
I agree with the answers above, the only thing you really need is the
hydrometer.

I never use an auto siphon, but that may just be mee. I enjoy using my
mouth. The alcohol is going to kill any germs that get in.

The only thing I would add is a bottling wand. They are less than $2 and
they can prevent a lot of mess.

I would suggest that you start with a good white wine kit. They are ready
much quicker than the red kits, quicker feed back, and most people agree
that they generally give an excellent product while some like the reds and
some don't.

Ray

Michael,
Welcome. I top to 1/2" from the stopper but other than that I would
agree with everyone else. 2" would make me nervous on a finished and
outgassed wine for long term aging. Kit wines bottled in a month would
not be an issue, but most suggest longer bulk aging.

Joe

> 1. When topping off, how close should the must be to the stopper? 1
> inch, 2 inches?
>

"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