Expanding Zinfandel????

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

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