Ruby Cabarnet Grapes 227Bruce, I have made Ruby Cab a few times and the only thing I noticed was the acid was a bit higher than the others I made that year...
I was a little unsure of where you are in your process. I think you are saying that both primary and secondary are finished and you are going into bulk aging and have added fining agents. If that is the case, yes it was a good idea to rack off the sediment. And yes, you needed to top the carboy up with something. You could use a similar wine or water. That much water will probably not hurt anything but if you rack several times and top with water each time you may significantly water your wine.
when you do a 12 recipeHi, all. With all my different batches starting to come ready to bottle, I freed up a few one gallon jugs, so thought I'd...
I would rather rack into smaller carboys where I can limit my topping up. If I rack from a 6 I go to a 5. From a 5 I will go to a 3 and some 1's or a bunch of ones. It is very handy to have some 1-2's to put the last in. With this method you can just top up the last small carboy and that will be with only a few cups or less. Always mix all the carboys back together the next time you rack and you will not have the problem of a lot of water being added.
Ray
