Do you need to use an airlock with those small sized jugs, or do you
just cap? I guess fermentation could create enough CO2 to bust the
bottle, but maybe after the primary fermentation is done, that isn't
likely. It just would be easier and cheaper to keep the excess wine
in a jug that didn't have an airlock (i.e. was only capped).

"Ray" > wrote in message . com>...
> I am a big proponent of having a variety of sizes so you can avoid topping
> up. But this is far more important when making wines from scratch than
> kits. Kits do not drop as much sediment so topping up is not quite as big
> of an issue. Still, I find it nice to go from a 6 to a 5 and then put the
> extra in a 1/2 gal jug. Then when/if I rack again, I can go to a 5 and use
> the 1/2 to top up. But if you start using 6's and 5's pick up some 1/2's
> for the difference.
>
> Dang this hobby grows. I started with 2 carboy's, now I have a 13, about
> 10-5's, 8-6's and uncountable 1's and 1/2's. And none only one is empty.
>
> Ray
>
> "Jack" > wrote in message
> om...
> > It appears that many folks rack from the main fermenter into a 6 gal
> > carbouy, then later into a 5 gal carbouy. Most equipment kits come
> > with a large fermenting bucket and then a 6 gal carbouy, but no 5 gal
> > carbouy. I realize that you can buy separately.
> >
> > I am about to make my first batch of wine, the Brew King Selection
> > cab. I know I probably want to age at least a month longer than what
> > the instructions state, but should I also transfer into a second
> > carbouy? I guess if I go this route, I could bottle some and still
> > have enough to fill the 5 gal carbouy.
> >
> > I'm obviously not going to hit a homerun on my fist at bat, but I
> > would like to make something that I will enjoy. Some people say
> > "comparable to a $15 bottle of wine," while others say, "comparable to
> > a $20 bottle of wine." I'm hoping for something comparable to an $8
> > bottle of wine.