I did a search of the forum on the topic of headspace -- although I found a number of references to headspace I did not encounter any specific recommendations.
#1 - Is there a rule of thumb on how much headspace can cause oxygenation and off taste? For example, my five gallon black currant batch was reduced to about 4.75 gallons after three rackings. Is this too much?
#2 - What about time? Does the problem occur fairly quickly (ex a week) or after longer term storage?
#3 - Also when I was doing my search I found several references to splashing. I didn't know splashing was a problem. When we racked the third time and added stablizers we gave the carboy a good shake. Did we mess up the batch?
thank you
#1 - Is there a rule of thumb on how much headspace can cause oxygenation and off taste? For example, my five gallon black currant batch was reduced to about 4.75 gallons after three rackings. Is this too much?
#2 - What about time? Does the problem occur fairly quickly (ex a week) or after longer term storage?
#3 - Also when I was doing my search I found several references to splashing. I didn't know splashing was a problem. When we racked the third time and added stablizers we gave the carboy a good shake. Did we mess up the batch?
thank you
