Orange carboy caps are very convenient. Yet most literature I've seen
mentions using bungs. Does one provide a better seal than the other?

Thanks
Dave

"Dave" > wrote:
> Orange carboy caps are very convenient. Yet most literature I've seen
> mentions using bungs. Does one provide a better seal than the other?

Not sure what you mean by an orange carboy cap. If the type that have two
holes (one for an airlock, and the other for an overflow hose), they work
fine for their purpose. But after fermentation, there is excessive
air-space, and the second hole has no function, and must be plugged. If wine
gets into the "stems", it is an invitation to bacterial growth. Also, many
of us prefer a solid bung after fermentation, rather than a drilled bung
with airlock. Another factor is the price difference. #7 drilled rubber
bungs are about 50 cents. The orange caps are several dollars. Not important
with one or two carboys, but I have over 100 carboys aging now.

As to why the literature mentions bungs and not the other option: bungs have
been around a lot longer.

"Dave" > wrote in message
...
> Orange carboy caps are very convenient. Yet most literature I've seen
> mentions using bungs. Does one provide a better seal than the other?

Rubber stoppers provide a more airtight seal, but I've used caps on carboys
many times without problems. One nice thing is that you can top
_completely_ full and not worry about blowing the bottom out of a carboy.
You do need to be vigilant for signs of oxidation however.

Tom S