I'm currently fermenting a batch of cider in a 5 gal bucket and have about an inch of headspace in it.... is this guna ruin it? I've been doing a bit of reading and all pages seem to contradict each other (some saying a little is fine and carbon dioxide will soon fill the space and nullify any detrimental effect it may have, others say that all space is bad and that any space should be topped off) does anyone have any good/bad experience with vinegar? should i panic and top up, or leave it?
headspace and vinegar
- Thread starter bigred666
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The layer of CO2 will protect it as fermentation takes place, if you didn't have space in the FV the contents would leave it via the airlock
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