I make 50-75 gallons per year, using food-grade plastic primarys (5-, 7.5-,
10- and 32-gallon) and glass carboys for secondary fermentation (4-ltr and
3-, 5-, 6- and 6.5-gal). For me the main advantages are the flexibility and
ease of handling these sizes -- although I certainly don't try to move a
32-gal primary even half-filled, and a full 6-gal has to be handled with
care!

Bart

"Greg" wrote in message
oups.com...
I'm ramping up my wine making this year and have started to plan and
buy equipment. I've been making batches of 5-7 gallons of wine to this
point. I plan to make around 30 gallons.

I have a large 55gal food-grade plastic barrel for primary and a new
30gal oak barrel for aging. My question is what others are using for
secondary/MLF containers.

At 30gal it isn't too unreasonable to have 6 carboys sitting around
(and I already have 3). But I've also thought about SS 15gal beer
kegs. What do others use for larger-volume secondary containers? What
do those who make full 55gal barrels of wine use?

Thanks in advance.

-Greg