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

hi greg! we graduated to producing 60+ gallons /yr for the past 4 yrs.
because we're frugal (cheap) and a group (indecisive & obstinate) we've been
using carboys & 50 liter demi-johns ( glass & plastic) that we aquired over
the years. last year we did our 2ndary in all carboys because it was more
convenient. the carboys were easier to move around as we reno'd "the
winery." also, the carboys were more managable for us during rackings &
cleanings. this coming year we'll be at capacity & will have to review our
options too, as we look at "captial expeditures." that's our story & we're
sticking to it. hope this was helpful, regards, bobdrob


"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

I prefer carboys over beer kegs... my dislike of beer kegs is that it
is hard to purge all the air out of them due to their concave ends and
end-fill port. Just IMHO
Gene

Greg wrote:

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

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