I am a big proponent of having a variety of sizes so you can avoid topping
up. But this is far more important when making wines from scratch than
kits. Kits do not drop as much sediment so topping up is not quite as big
of an issue. Still, I find it nice to go from a 6 to a 5 and then put the
extra in a 1/2 gal jug. Then when/if I rack again, I can go to a 5 and use
the 1/2 to top up. But if you start using 6's and 5's pick up some 1/2's
for the difference.

Dang this hobby grows. I started with 2 carboy's, now I have a 13, about
10-5's, 8-6's and uncountable 1's and 1/2's. And none only one is empty.

Ray

"Jack" > wrote in message
om...
> It appears that many folks rack from the main fermenter into a 6 gal
> carbouy, then later into a 5 gal carbouy. Most equipment kits come
> with a large fermenting bucket and then a 6 gal carbouy, but no 5 gal
> carbouy. I realize that you can buy separately.
>
> I am about to make my first batch of wine, the Brew King Selection
> cab. I know I probably want to age at least a month longer than what
> the instructions state, but should I also transfer into a second
> carbouy? I guess if I go this route, I could bottle some and still
> have enough to fill the 5 gal carbouy.
>
> I'm obviously not going to hit a homerun on my fist at bat, but I
> would like to make something that I will enjoy. Some people say
> "comparable to a $15 bottle of wine," while others say, "comparable to
> a $20 bottle of wine." I'm hoping for something comparable to an $8
> bottle of wine.