Too Much Headspace in Secondary Fermenter Wine Woes


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Let's talk about headspace. Extra headspace in your wine storage vessel leads to oxidation. Oxidation leads to wine faults such as - disappearance of fruit flavors, characteristics like bruised-apple take over, the color starts to brown, and brettanomyces or volatile acidity can start to develop. However, not all oxidation is bad. If done carefully a […]


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The answer lies in being able to replace the oxygen-containing air in the headspace with an inert gas, such as Nitrogen, Argon or CO2. Unlike oxygen, these three gases do not react with wine to create any negative characteristics.


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I'm currently in primary fermentation of my first wine; a Malbec from 6 gallons of fresh juice. Upon searching the net for wine making info one thing is clear: absolute minimal headspace in during secondary and subsequent aging. That is assuming that my transfer fits perfectly into one of my 5, or 6.5, gallon carboys.


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It's essential to find the right balance to ensure the wine's quality. 2. What is the ideal headspace for a secondary fermenter? The ideal headspace can vary depending on several factors such as the type of wine, environmental conditions, and the specific fermentation process. Generally, a range of 5-10% of the total volume is considered.


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Headspace may not be mentioned often in the average coffee shop, but we coffee-lovers do like to talk about aroma. And the two go hand in hand. And the two go hand in hand. "Headspace , the volume between the liquid and the top of the glass, is a huge factor in creating room for the aroma to aerate.


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Too Much Headspace in Secondary Fermenter Wine Woes

The amount of room between the top of the puck and the shower screen is called the ' headspace ' or puck clearance — and according to this test, it should be fixed at about 2mm, and if not, you should adjust your dose accordingly. Images: a stainless steel disc used to check headspace.


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Proper Spacing The proper amount of head space is vital to having your wine turn out. Being off a little bit won't hurt anything, but being off a lot can ruin your wine. For proper head space, you want to have a gap of 2-3" from the bottom of the stopper to the top of the wine.