What should I use to top off my carboy of blueberry wine? I don't want to add water if I can help it. Adding more juice will just start fermenting again. Any suggestions on an acceptable wine to add?

  • How much of this other liquid do you need to add? What's wrong with water, as long as it's clean and sterilized? I think if you add wine, it will not be a "pure" blueberry wine (unless you top it off with blueberry wine from another batch), but that may not matter much...? – FrustratedWithFormsDesigner Dec 5 '13 at 16:09
  • I'm guessing about a quart or so. I racked the wine so I have a bit less than before. I was afraid water would just, well, water it down. – Ron Trunk Dec 5 '13 at 16:31
  • What proportion of the total volume would be added water? – FrustratedWithFormsDesigner Dec 5 '13 at 16:42
  • It's a 6 gal carboy, so that would be 23 qt of wine plus 1 qt of added water. – Ron Trunk Dec 5 '13 at 17:08
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    I see. This is my first batch, so I wasn't sure how much of a difference it would make. – Ron Trunk Dec 5 '13 at 17:36

If you don't have a suitable wine, and wish to reduce the headspace, use sanitized marbles for displacement.

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