It’s been 2 days since we moved our 2021 Breakthrough Pinot Noir from the fermentor into 2 carboys to settle out the gross lees (the heaviest particles the pressed juice which settle to the bottom)

We put each carboy into the same size carboy, keep the free run separate from the pressed juice. Unfortunately we ended up with more headspace in the carboys than we can safely protect from oxygen with just Argon gas.

So what to do? We didn’t want to consolidate the free run with the pressed wines so we opted to add bottled wine to our wine to bring the levels up. This is what is suggested for home winemakers.

In making our choice of what to pour in .. we decided to use 3 bottles of our own “C.R.A.P. wine we made from the Brehm Pinot Noir frozen must in 2019. That way we can still say it is 100% our wine we made!

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