Yes, 7 gal would work fine during fermentation but you need a variety of
sizes. If you are going to have a number of carboys you should have a
variety of sizes. Some 5 and 6's should be mixed in. And some 1's and
1/2's to handle the in-between sizes. It makes like a lot easier to have
the right sizes.

Ray

"Daniel_B" > wrote in message
.. .
> 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
> > --
> > Richard E. Hawkins, Asst. Prof. of Economics /"\ ASCII ribbon
> campaign
> > 111 Hiller (814) 375-4846 \ / against HTML mail
> > These opinions will not be those of X and postings.
> > Penn State until it pays my retainer. / \
>
>
>