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.

On 5 Feb 2004 18:24:47 -0800, (Jack) wrote:

>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.

Although I still consider myself somewhat of a newbie, I think I can
help you here.

I've successfully completed 3 of the Selection Series kits with the
Cab being among them. It still needs to age a few more months, but it
has great potential and I struggle with not popping a cork on another
bottle.

The Selection kits are designed to rack into a 6 gallon carboy. After
the primary fermentation is complete, I racked into a 6 gal. carboy.
When I added the secondary ingredients (without racking) I just topped
off right in the 6 gallon carboy. Basically, I simply followed the
instructions supplied with the kit. :-). The next racking was done
into a different 6 gal. carboy. Not much topping off needed.

I suppose racking to the 5 gal carboy per your plan wouldn't hurt, but
I've had very good results just using a 6 gal.

IHTH
Nick

My thought was to keep the extra gallon in a 1 gal carbouy or some
type of smaller container, so that I would have extra for topping-off
if need be (I think I read that somewhere). I figured using the wine
to top-off would result in better quality than topping-off with water.
Also, 5 gal is enough for me.

It appears that you are using 2 carbouys, just both are the same size.
Am I correct?

Nick Ruchalski > wrote in message >. ..
> On 5 Feb 2004 18:24:47 -0800, (Jack) wrote:
>
>
> Although I still consider myself somewhat of a newbie, I think I can
> help you here.
>
> I've successfully completed 3 of the Selection Series kits with the
> Cab being among them. It still needs to age a few more months, but it
> has great potential and I struggle with not popping a cork on another
> bottle.
>
> The Selection kits are designed to rack into a 6 gallon carboy. After
> the primary fermentation is complete, I racked into a 6 gal. carboy.
> When I added the secondary ingredients (without racking) I just topped
> off right in the 6 gallon carboy. Basically, I simply followed the
> instructions supplied with the kit. :-). The next racking was done
> into a different 6 gal. carboy. Not much topping off needed.
>
> I suppose racking to the 5 gal carboy per your plan wouldn't hurt, but
> I've had very good results just using a 6 gal.
>
> IHTH
> Nick

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.

On 6 Feb 2004 11:09:36 -0800, (Jack) wrote:

>My thought was to keep the extra gallon in a 1 gal carbouy or some
>type of smaller container, so that I would have extra for topping-off
>if need be (I think I read that somewhere). I figured using the wine
>to top-off would result in better quality than topping-off with water.
> Also, 5 gal is enough for me.
>
>It appears that you are using 2 carbouys, just both are the same size.
> Am I correct?

That's correct. And I suppose you may end up with a higher quality by
racking to a 5 gallon carboy. I just wanted to point out that the kit
was designed to taste just fine and allowed for the topping off with
water.

I don't know the degree of hgiher quality that you will attain by
using the 5 gal. carboy in lieu of the 6. I do know that you will end
up with another gallon of some decent tasting wine if you use a 6
gallon carboy. :-)

Do you need to use an airlock with those small sized jugs, or do you
just cap? I guess fermentation could create enough CO2 to bust the
bottle, but maybe after the primary fermentation is done, that isn't
likely. It just would be easier and cheaper to keep the excess wine
in a jug that didn't have an airlock (i.e. was only capped).

"Ray" > wrote in message . com>...
> 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.

I put an airlock on all my wine jugs during bulk aging. You never know when
things might start up again and push a stopper out. All it takes sometimes
is a few sturdy yeastie beasties.... I had a wine start up again at 9
months and pop my corks.
Darlene

"Jack" > wrote in message
om...
> Do you need to use an airlock with those small sized jugs, or do you
> just cap? I guess fermentation could create enough CO2 to bust the
> bottle, but maybe after the primary fermentation is done, that isn't
> likely. It just would be easier and cheaper to keep the excess wine
> in a jug that didn't have an airlock (i.e. was only capped).
>
> "Ray" > wrote in message
. com>...
> > 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.

I use airlocks on anything I consider to be still "in progress" -- down to a
375-ml bottle.

Bart


"Jack" > wrote in message
om...
> Do you need to use an airlock with those small sized jugs, or do you
> just cap? I guess fermentation could create enough CO2 to bust the
> bottle, but maybe after the primary fermentation is done, that isn't
> likely. It just would be easier and cheaper to keep the excess wine
> in a jug that didn't have an airlock (i.e. was only capped).
>
> "Ray" > wrote in message
. com>...
> > 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.

A 23 l kit is 6 gallons. I use a 6.5 gallon car boy for the first racking.
I usually dont start with a full 6 gallons but end up with around 5.75
gallons in the primary.


For the second racking, I use a 5 gallon carboy. This minimizes air
exposure and oxidation. No longer than I age, it probably doesn't matter
much- but it does matter.

As has been stated her already, several car boys allow several kits to be
started at different times. While on e wine is sitting in the 5 gal car
boy, another can be racked into the 6 gallon one. The more the merrier.

I say get 2: one six or six and a half, and one five.

p.s. we have several clear wine bottles sanitized at racking time to catch
the DREGS and drink them later!



--
KB




"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.

Thanks for all the info., folks.

Another question. With this being my first batch and being that it's
a kit, is racking into the second carbouy that important? In other
words, would the quality increase tremendously, or only a tiny bit? I
can definitely see that I will need to add a second carbouy and some
small jugs in the future, especially if I want to make some wine from
scratch. Just wondering if it's that critical with this first batch.

I'm also new; on my third kit.

I strongly recommend you visit the Jack Keller web site and read every page;
really helped me a lot.

http://winemaking.jackkeller.net/index.asp

Mark


"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.

It depends what result you are looking for...if you can get a secondary then
do it. If you can't for this batch then it won't ruin it. You will most
definately have sediment in your final product which doesn't affect
drinkability (just how it looks). I would suggest you bottle when you have
the same reading on your hydrometer 3 days in a row, then leave the bottles
for a couple of months before drinking. If you don't have a hydrometer and
can't get one, make sure there is no activity for a week or so. This can be
a touch dangerous if fermentation restarts the bottles will be under great
pressure.

Again, it isn't critical to rack or bulk age but it makes life so much
easier.
Jason


"Jack" > wrote in message
om...
> Thanks for all the info., folks.
>
> Another question. With this being my first batch and being that it's
> a kit, is racking into the second carbouy that important? In other
> words, would the quality increase tremendously, or only a tiny bit? I
> can definitely see that I will need to add a second carbouy and some
> small jugs in the future, especially if I want to make some wine from
> scratch. Just wondering if it's that critical with this first batch.