Mark wrote:
> Paul E. Lehmann wrote:
>
>> Mark wrote:
>>
>>> I know that for 5 or 6 gallon batches glass
>>> carboys are recommended to
>>> keep oxygen exposure limited. When planning
>>> larger batches though does it make sense to use
>>> a fermenter like this one
>>> http://tinyurl.com/ynb3om
>>> and not have as narrow a neck?
>>>
>>> Please comment and let me know what you think.
>>>
>>> Mark
>>
>>
>> Are you talking about fermentation only or storage
>> after fermentation? For fermentation, you do not
>> need to worry about oxygen exposure. There are
>> many food grade HDPE containers suitable for
>> this. For long term storage, if you do not plan
>> on using a barrel, I would suggest stainless
>> steel with a floating lid that you can seal
>> tightly - or a collection of glass carboys.
>
>
> Thank you for your reply.
> This is for fermentation only, possibly through clearing. For aging it
> will go into oak, or directly to a bottle to age.
>
> Mark

Mark,
When you say fermentation only, you've said a mouthfull. Paul's answer
was shorthand... what he was referring to was primary fermentation.
Your answer indicated you are talking about both primary and secondary
fermentation. During primary fermentation, there is enough CO2 being
given off to protect the fermenting must. This typically covers down to
about 7-9 deg Brix, S.G. about 1.03 or so. Below that, the rate of CO2
being given off gets slow enough that it doesn't fully protect the must.

Once you reach this point, you are in secondary fermentation, and you
need to protect the slowly fermenting must by using either an airlocked
carboy or other closed container. The fermentor in the link you showed,
has such an airlock, so it will work through secondary fermentation.

When you do your first racking (clearing), then you will need to
transfer the wine to an airlocked carboy or other container in which you
can minimize the headspace (empty volume).

Gene