Storing of extra juice

Hi to all, Apart from the main demijohn, I usually store extra juice in smaller demijohns/or bottles. I use this extra juice to fill up after racking.

Please note that I am a very small wine producer. (70 bottles not more)

However I never have the exact amount to fill all the container, and endup with a container filled with air. Over the fermentation period, this extra juice ferments to something of much lesser quality than the main one.

Do you have any suggestions on this? Could I use tetrabrik containers, where I can remove as much air as I want.

Thanks Fish

Reply to
fishziblu
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Why not measure your [potential] wine beforehand?

McK.

Reply to
McKevvy

The glass carboys have definite volume 52litres. And I always make 52l

  • 4l, which is ok after racking for a full 52l.

I wouldnt dream of putting marbles inside a glass carboy. I already broke one by mishandling the carboy, it is not i nice experience.

Any suggestions?

Reply to
fishziblu

I am not topping of with juice. When I rack the carboy, I would presume that the juice in the tetrabrik would have fermented as well, with the empty space (I would push all the extra air out) filling up with CO2. I would not fill the container completely.

Obviously if I were to fill it up completely, the BRIK would explode, due to the pressure build up.

Reply to
fishziblu

I would worry about BPAs and their ilk. I think the best option is to stay with glass, and get a small cylinder of argon to displace the air.

Reply to
Billy

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