Ready to start my firstbatch (5 gallons) of wine from concentrate kit.
I was told by the homebrew shop owner that I could use a carboy instead
of the bucket for primary. Have considered using two 2.5 gallon
carboys for lighter lifting to agitate. Eager to hear experienced
voices on this subject.

"Dennis Montey" wrote:

Ready to start my firstbatch (5 gallons) of wine from concentrate kit.
I was told by the homebrew shop owner that I could use a carboy instead
of the bucket for primary. Have considered using two 2.5 gallon
carboys for lighter lifting to agitate. Eager to hear experienced
voices on this subject.

Yes, you CAN use a carboy instead of a bucket for a primary, but... your
ferment is more likely to foam over (resulting in a mess and loss of
precious wine) in a carboy. Even in a bucket, you need 30-40% headroom, and
even then some musts will foam over a bit. If you ferment in a carboy, you
need some sort of device to capture (and recycle the overflow), and I'm sure
your homebrew shop owner will be happy to sell you one. Also, if you need to
stir the must, or you intend to sugar feed (in which case you must stir),
it's a lot easier to do in a primary than a (narrow-necked) carboy.

Similarly, since one needs to test SG and acid, and possibly add sugar and
other stuff, and stir it well, during the ferment, the less containers you
have the better.

You can purchase a 5-gallon WHITE plastic paint bucket at Home Depot or
Walmart for about $2, and a lid for another $1. The only advantage of the
"primaries" sold in the homebrew shop is they may have an embossed volume
gauge (often inaccurate), and a pretty picture on the sides, or perhaps even
big letters to tell you it's a primary.

If you want to make a 5-gallon batch, you are going to need a 7-8 gallon
carboy, to allow enough headroom for the initial yeast explosion and foaming
that goes with it. Check Home Depot for Rubbermaid BRUTE containers which
are white, yellow, or gray. [The other containers, and the cheaper
Rubbermaid and store brand containers are not food-grade plastic.] If you
can't find them their, look for a DISCOUNT restaurant supply.

Standard carboy sizes are 2.8, 3, and 5-gallons. I've never seen a 2.5
(although I wish I could find one). Glass is pretty heavy. A 5-gallon carboy
weighs about 10 pounds, a 2.8 weighs about 8, and a plastic bucket weighs
about 2. Water weighs 8.33 pounds per gallon, so your carboy weighs as much
as a gallon of water.

The first batch I'm trying is an Island Mist Peach/Apricot. Due to the
concentrate nature of the kit, will their be much must. Do these kits
require much in the way of adjuncts or chemical adjustment beyond the
pre-measured packets provided? Would my SS brew kettle (6 1/2 or 7
gallon) with cover be adequate as primary vessel for this batch. Sorry
for all of the newbie questions, just want to get off on the right
foot. Trying the Island Mist to develop confidence for true wine batch.

Negodki wrote:

"Dennis Montey" wrote:



Ready to start my firstbatch (5 gallons) of wine from concentrate kit.
I was told by the homebrew shop owner that I could use a carboy instead
of the bucket for primary. Have considered using two 2.5 gallon
carboys for lighter lifting to agitate. Eager to hear experienced
voices on this subject.



Yes, you CAN use a carboy instead of a bucket for a primary, but... your
ferment is more likely to foam over (resulting in a mess and loss of
precious wine) in a carboy. Even in a bucket, you need 30-40% headroom, and
even then some musts will foam over a bit. If you ferment in a carboy, you
need some sort of device to capture (and recycle the overflow), and I'm sure
your homebrew shop owner will be happy to sell you one. Also, if you need to
stir the must, or you intend to sugar feed (in which case you must stir),
it's a lot easier to do in a primary than a (narrow-necked) carboy.

Similarly, since one needs to test SG and acid, and possibly add sugar and
other stuff, and stir it well, during the ferment, the less containers you
have the better.

You can purchase a 5-gallon WHITE plastic paint bucket at Home Depot or
Walmart for about $2, and a lid for another $1. The only advantage of the
"primaries" sold in the homebrew shop is they may have an embossed volume
gauge (often inaccurate), and a pretty picture on the sides, or perhaps even
big letters to tell you it's a primary.

If you want to make a 5-gallon batch, you are going to need a 7-8 gallon
carboy, to allow enough headroom for the initial yeast explosion and foaming
that goes with it. Check Home Depot for Rubbermaid BRUTE containers which
are white, yellow, or gray. [The other containers, and the cheaper
Rubbermaid and store brand containers are not food-grade plastic.] If you
can't find them their, look for a DISCOUNT restaurant supply.

Standard carboy sizes are 2.8, 3, and 5-gallons. I've never seen a 2.5
(although I wish I could find one). Glass is pretty heavy. A 5-gallon carboy
weighs about 10 pounds, a 2.8 weighs about 8, and a plastic bucket weighs
about 2. Water weighs 8.33 pounds per gallon, so your carboy weighs as much
as a gallon of water.

Dennis, I don't use kits, so I can't say from experience. My catalogue says that Island Mist kits make 6 gallons, and that "all necessary ingredients are included". [It also says the alcohol content of the finished wine is only 6.5%, which is half the strength of "normal" wine.] I assume you add water to the concentrate, and thus there is as much must as the concentrate plus water will produce. I've heard that some people add less water than called for, which provides added body --- but it also makes the amount of sugar and acid (in the must and in the additions) proportionally greater. For a 6-gallon must, I think you will need a 9-10 gallon primary (or two 5-gallon ones). The amount of foaming depends on the yeast. With a low-foaming yeast, you may be able to use a 7-8 gallon primary. I would expect the instructions that come with the kit will specify. Also, you _can_ ferment in the carboy if you only add about 2/3 of the water, and add the additional water later on. With such a low alcohol content (and presumably a low initial sugar content), it will probably work. Perhaps this is what the instructions specify, and that is what the homebrew shop meant.

Get the kit, and give it a go. Your homebrew shop should be able to tell you the minimum equipment you need for that kit, and you can buy other stuff later, if you decide you want to continue with the hobby. Follow the instructions as best you can, and don't worry.
"Dennis Montey" wrote in message ...
The first batch I'm trying is an Island Mist Peach/Apricot. Due to the concentrate nature of the kit, will their be much must. Do these kits require much in the way of adjuncts or chemical adjustment beyond the pre-measured packets provided? Would my SS brew kettle (6 1/2 or 7 gallon) with cover be adequate as primary vessel for this batch. Sorry for all of the newbie questions, just want to get off on the right foot. Trying the Island Mist to develop confidence for true wine batch.

Negodki wrote:

"Dennis Montey" wrote:

Ready to start my firstbatch (5 gallons) of wine from concentrate kit.
I was told by the homebrew shop owner that I could use a carboy instead
of the bucket for primary. Have considered using two 2.5 gallon
carboys for lighter lifting to agitate. Eager to hear experienced
voices on this subject.

Yes, you CAN use a carboy instead of a bucket for a primary, but... your
ferment is more likely to foam over (resulting in a mess and loss of
precious wine) in a carboy. Even in a bucket, you need 30-40% headroom, and
even then some musts will foam over a bit. If you ferment in a carboy, you
need some sort of device to capture (and recycle the overflow), and I'm sure
your homebrew shop owner will be happy to sell you one. Also, if you need to
stir the must, or you intend to sugar feed (in which case you must stir),
it's a lot easier to do in a primary than a (narrow-necked) carboy.

Similarly, since one needs to test SG and acid, and possibly add sugar and
other stuff, and stir it well, during the ferment, the less containers you
have the better.

You can purchase a 5-gallon WHITE plastic paint bucket at Home Depot or
Walmart for about $2, and a lid for another $1. The only advantage of the
"primaries" sold in the homebrew shop is they may have an embossed volume
gauge (often inaccurate), and a pretty picture on the sides, or perhaps even
big letters to tell you it's a primary.

If you want to make a 5-gallon batch, you are going to need a 7-8 gallon
carboy, to allow enough headroom for the initial yeast explosion and foaming
that goes with it. Check Home Depot for Rubbermaid BRUTE containers which
are white, yellow, or gray. [The other containers, and the cheaper
Rubbermaid and store brand containers are not food-grade plastic.] If you
can't find them their, look for a DISCOUNT restaurant supply.

Standard carboy sizes are 2.8, 3, and 5-gallons. I've never seen a 2.5
(although I wish I could find one). Glass is pretty heavy. A 5-gallon carboy
weighs about 10 pounds, a 2.8 weighs about 8, and a plastic bucket weighs
about 2. Water weighs 8.33 pounds per gallon, so your carboy weighs as much
as a gallon of water.

Your Brew Kettle is an excellent primary... You kit will make a nice
beverage if you follow directions closely.

On Sun, 05 Oct 2003 15:27:20 -0500, Dennis Montey
wrote:

The first batch I'm trying is an Island Mist Peach/Apricot. Due to the
concentrate nature of the kit, will their be much must. Do these kits
require much in the way of adjuncts or chemical adjustment beyond the
pre-measured packets provided? Would my SS brew kettle (6 1/2 or 7
gallon) with cover be adequate as primary vessel for this batch. Sorry
for all of the newbie questions, just want to get off on the right
foot. Trying the Island Mist to develop confidence for true wine batch.

Negodki wrote:

"Dennis Montey" wrote:



Ready to start my firstbatch (5 gallons) of wine from concentrate kit.
I was told by the homebrew shop owner that I could use a carboy instead
of the bucket for primary. Have considered using two 2.5 gallon
carboys for lighter lifting to agitate. Eager to hear experienced
voices on this subject.



Yes, you CAN use a carboy instead of a bucket for a primary, but... your
ferment is more likely to foam over (resulting in a mess and loss of
precious wine) in a carboy. Even in a bucket, you need 30-40% headroom, and
even then some musts will foam over a bit. If you ferment in a carboy, you
need some sort of device to capture (and recycle the overflow), and I'm sure
your homebrew shop owner will be happy to sell you one. Also, if you need to
stir the must, or you intend to sugar feed (in which case you must stir),
it's a lot easier to do in a primary than a (narrow-necked) carboy.

Similarly, since one needs to test SG and acid, and possibly add sugar and
other stuff, and stir it well, during the ferment, the less containers you
have the better.

You can purchase a 5-gallon WHITE plastic paint bucket at Home Depot or
Walmart for about $2, and a lid for another $1. The only advantage of the
"primaries" sold in the homebrew shop is they may have an embossed volume
gauge (often inaccurate), and a pretty picture on the sides, or perhaps even
big letters to tell you it's a primary.

If you want to make a 5-gallon batch, you are going to need a 7-8 gallon
carboy, to allow enough headroom for the initial yeast explosion and foaming
that goes with it. Check Home Depot for Rubbermaid BRUTE containers which
are white, yellow, or gray. [The other containers, and the cheaper
Rubbermaid and store brand containers are not food-grade plastic.] If you
can't find them their, look for a DISCOUNT restaurant supply.

Standard carboy sizes are 2.8, 3, and 5-gallons. I've never seen a 2.5
(although I wish I could find one). Glass is pretty heavy. A 5-gallon carboy
weighs about 10 pounds, a 2.8 weighs about 8, and a plastic bucket weighs
about 2. Water weighs 8.33 pounds per gallon, so your carboy weighs as much
as a gallon of water.