Storing of extra juice

Jun 10, 2010 5 Replies
F

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


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M

Why not measure your [potential] wine beforehand?

McK.

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S

Why would you want to top off with juice? Make smaller containers of the same wine to top off the large ones. See Jack Keller's section on topping up. Glass marbles should be the last resort.

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Stephen

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F

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?

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F

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.

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B

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.

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