Hello,
Couple questions from a guy who just did his first siphonings from primary to secondary. First, how much head space do you leave in the secondary? Also, I have a couple of things of "strange" things that happened during the transfer. The batch of apricot wine (1 gallon) had tons of sediment (about
2 inches" upon transfer to the secondary. Should I rack it again in a couple days? The other batch I transferred was a 1 gallon batch of Raspberry. That had very little sediment (on the bottom), but has a foam that formed at the top in the secondary. Is that OK? This batch always had a thick foam all during primary. I just want everything to go as well as possible.Thanks,
-- Eric