Joe wrote:

> I use my 6.5gallon carboys for making wine. I start my wine in a big
> bucket for the first 3-7 days then rack over to the 6.5gallon carboy.
> I have heard of people using there CO2 to purge the air out of the
> carboy, racking, then with low pressure purging the air again. Since
> the yeast is still active it will just push it right out. I racked a
> strawberry wine today from the bucket to the carboy and i didnt use my
> co2. Within 5 minutes of attaching my airlock it was active again. I
> started out at 1.090 and racked at 1.010 (a little late) but it is
> still active as hell. I went all grain so i am using carboys for wine
> and beer kegs (15.5 & 7.75gallon) for beer.

thanks for the reply. I am going to jsut go ahead and use the 6.5 for the
wine. I just wanted to make sure the little .5 gallon of headspace is as
unimportant in wine as it is in beer brewing. The blanket of CO2 keeps
everything inline.

I'm probably going to start with a $90 kit with some oak chips in my
Cabernet, Merlot, or Cabernet/Merlot. I have yet to buy the kit but will
after my next two brews.

--
-=SW=-