A 7 gal carboy is good for a 6 gal wine during fermentation, since there is
CO2 gassing off. If you happen to use a 7 gal carboy as your primary, then
that extra space gives you room for foaming. When fermentations ceases, then
you'll want a carboy that fills up into the neck, so you won't be aging your
wine on a lot of air.

Having the exact size container(s) to suit your exact volume of wine, rack
after rack after rack, can be frustrating.

"Dr. Richard E. Hawkins" > wrote in message
...
> The local winery shop is ordering another seven gallon carboy for me.
>
> As I've been reading, however, I'm wondering if this is the right size.
> For six gallon batches, should I be using six gallons instead?
> Will six gallons take a six gallong carboy to its neck?
>
> And while I'm at it, is there a good source if I'm willing to order a
> half dozen or so at once? They're about $20 locally.
>
> hawk
> --
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