Ray gave the best advice. Get at least one 5 gallon carboy and put the remainder into liter bottles and smaller sizes.
BTW, when racking fill the smaller topping bottles first, estimating how many you'll need. Then rack the main lot away from the lees into the 5 gallon carboy and top up from the small bottles. Finally, fill a small bottle with the lees for re-settling and top that from the stuff you racked first. Drink whatever is left over that you can't completely fill a bottle with.
SucroseHere's mine - makes 3 gallons: 9 lbs Sloes (frozen) 21 pints boiling water 9lbs sugar More sugar later. 3 tins red concentrate Campdens, pectolase, Vitamin B, yeast nutrient. Unfreeze sloes, pour...
When it comes time to rack again, repeat the process - filling the topping bottles with the clearest wine.
A note on inert gas topping: In theory, this works as well as topping up. In practice, it can work just as well - but most people don't do it correctly and put their wine at risk.
Treating inert gas - even argon - as a "blanketing" agent is completely wrongheaded. The only effective way to use inert gas to protect wine in a partially filled container is to *completely* displace ALL of the air with nitrogen e.g. and stopper the container so that it is absolutely airtight. Even then, it is wise to be sure that the SO2 level in the wine is set appropriately.
Tom S
