gene wrote:
> 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
Thanks Gene,

So the fermenter in the link is fine through secondary fermentation. If
I minimize space at the top will it also be OK for clearing, or should I
still go to multiple smaller Carboys. I do understand that glass would
be easier to tell when it is clear, but is the carboy shape necessary?

Mark