This is the blueberry wine. I originally had planned on transferring it to a 3 gallon carboy, but the extra pectic enzyme really pulled every last drop out of those berries. From 9 pounds of fresh blueberries, we only had about 2 fists full of pulp when it was all said and done. So, I opted for a 6 gallon carboy and even though there is a ton of head space, it is fermenting fast enough to negate any ill effects.
Update: I bottled 6 champagne bottles and added 2 carb drops per bottle and two drops of yeast slurry from primary. Each bottle was capped and set horizontal on the wine rack. The remaining was racked to the 3 gallon carboy to age for a few months before being bottled as a still wine.
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