u/Jumpy_Switch7717

I live in iran and all can i buy is a 6.5l carboy , i want to make mango wine about 6l i think is suitable , but the problem is when i rack to secondry fermentation the volume is reduced and headspace is formed, and my wine is spoiled. I could not find any food grade marbles and i cant buy wine. Also do i really need to do secondry fermentation? Can i just leave it longer and rack it straight into bottles? I dont care about clearity

Its my first wine. Iwant to make wine that is not vinegary and acidic , soury like red wine .i want to make something smooth . Did some research found mead is a good option but honey is way expensive in my country.