I use my beer primary fermenters, minus the lids, as primaries for 5
to 6 gallon batches of wine. Been doing it for 20+ years with no
problems. I also use the same carboys, racking, and bottling
equipment (well, not the capper! <G>).

At the same time I'm a poster child for hygiene and rinsing things --
compulsiveness in this area may contribute to my success. My final
stage in cleaning my tubes is to rack a gallon of clear water through
it to get out any final residue.

I'm also not sensitive to SO2, so I wouldn't notice something that a
sensitive person would.

Bryan


On Thu, 02 Nov 2006 14:08:43 -0400, Childfree Abby
> wrote:

>Ronin wrote:
>> Ok, beer brewer here who's thinking about trying his hand at a kit
>> wine. Probably use White Labs yeast and pick a fairly sweet wine to
>> start with. Any recommendations, hints, tips?
>>
>
>New here myself, and I have learned a lot from the experienced people
>here already.
>
>My husband, though, is a experienced home brewer. It is his
>recommendation that as far as equipment goes, you would be well advised
>to have separate equipment for both beer and wine making. The reason
>for this is that metabisulphite is extremely incompatible with beer
>making; even a tiny amount trapped in a minute crevasse in a tube will
>ruin an entire batch of beer.
>
>This is not something I would want to risk. But, as the saying goes YMMV.
>
>Abby