I can tell you lots of statistics about the Petit Verdot wine here, how much started with, how much dry material there was, the temperature and Brix throughout the fermentation, type of oak, yeast, etc., but when it came to determining how much wine we had in the bin ready to put in the carboy we were gripped with indecision. Owning a five and a six-gallon carboy we felt confident that what we had would fit in one of them – but which one?
Even knowing the volume of the bins didn’t provide confidence in our choice; so we decided Murphy’s Law was going to rule. What ever carboy we chose to use the other one would be the correct size. We were right; began with the five-gallon and switched half way into the six-gallon. It is filled right up to the top actually! Malolactic fermentation will be ‘done’ in a couple of weeks. A few pieces of oak in the wine and it will age in our garage.