I've got some choices. one 6 gallon carboy, or six 1 gallon carboys
for secondary fermenting. can someone give me some advice?

(actually it is more like an additional 6g carboy or six gallon apple
juice jugs, price may decide regardless)

OT note: got a 65g food grade plastic barrel, make one heck of a
primary

On Jul 5, 1:55 pm, Tater wrote:
I've got some choices. one 6 gallon carboy, or six 1 gallon carboys
for secondary fermenting. can someone give me some advice?

(actually it is more like an additional 6g carboy or six gallon apple
juice jugs, price may decide regardless)

OT note: got a 65g food grade plastic barrel, make one heck of a
primary

Well, if youre looking to do a lot of different variaties of a base
wine later on, then the jugs might be the way to go. That way you can
add oak to some, carbonate others, add fruit to the rest, etc. They do
take a lot of space though. I'm pretty much the only one who drinks my
wine, so I do 1 gal primary and change up the recipe for each gal so
they're a little different, then I can choose which one I like the
best and make bigger batches.

mike

On Jul 5, 12:24 pm, MLynchLtd wrote:
On Jul 5, 1:55 pm, Tater wrote:

I've got some choices. one 6 gallon carboy, or six 1 gallon carboys
for secondary fermenting. can someone give me some advice?

(actually it is more like an additional 6g carboy or six gallon apple
juice jugs, price may decide regardless)

OT note: got a 65g food grade plastic barrel, make one heck of a
primary

Well, if youre looking to do a lot of different variaties of a base
wine later on, then the jugs might be the way to go. That way you can
add oak to some, carbonate others, add fruit to the rest, etc. They do
take a lot of space though. I'm pretty much the only one who drinks my
wine, so I do 1 gal primary and change up the recipe for each gal so
they're a little different, then I can choose which one I like the
best and make bigger batches.

mike

i use the 5 gallon and 6 gallon carboys myself . If you have the right
recipe you can't have to much wine . It makes it easer to transfer
from a 5 gallon to a 5 gallon then all the little bottles .
rich

the *best* advice is to get them all. If you're gonna keep at this hobby,
sooner or later you'll need all the glasware you can lay hands on. If you
have to choose a purchase: you can probably mooch the gallon jugs easier
than scamming a free 6 gal cowboy. buy the carboy, then start scouring the
recycling bins for the gallon jugs. if you could score the 65G barrel, then
gallon jugs ought to be no prob for a master scrounger such as yourself...
JMHO. regards, bob


"Tater" wrote in message
oups.com...
I've got some choices. one 6 gallon carboy, or six 1 gallon carboys
for secondary fermenting. can someone give me some advice?

(actually it is more like an additional 6g carboy or six gallon apple
juice jugs, price may decide regardless)

OT note: got a 65g food grade plastic barrel, make one heck of a
primary

Yeah, I use everything from 7 gallons on down to 3 liters, you can
never have too many. I finally started marking how many bottles each
carboy holds, I have some 5 gallon carboys that hold over 26 750 ml
bottles, most hold 25.5. I really like the little 3 gallon carboys
too; they take up very little space and can be used to split batches
so you can experiment.

Joe

On Jul 9, 11:41 am, Joe Sallustio wrote:
Yeah, I use everything from 7 gallons on down to 3 liters, you can
never have too many. I finally started marking how many bottles each
carboy holds, I have some 5 gallon carboys that hold over 26 750 ml
bottles, most hold 25.5. I really like the little 3 gallon carboys
too; they take up very little space and can be used to split batches
so you can experiment.

Joe

joe, I am not really in the mood to experiment, although i'll probably
vary each 6 gallon batch i'll be starting this year.

but what can you vary? most of the stuff inthe recipies i am
evaluating tend to dump all the stuff in the primary and go.