In article > ,
Tom S > wrote:

>"Dr. Richard E. Hawkins" > wrote in message
...

>> It said for a week in the secondary, and that flavor extraction would be
>> better at the lower alcohol levels.

>> So now how long should I leave it? Two weeks?

>> hawk, who really wanted that 7 gallon carboy back for another batch

>So dump the oak in now and go but some more glass! What's the problem?
>Most of us have _dozens_ of various size containers around our "wineries".

Yeah, but I move in another year. About 2,000 miles of move.

And I did just buy more glass--but they're all 5 gallon. I have one
bucket with airlock built into the lid (I'll end up with several in the
fall), two 7's, and six 5's.

Oh, ant th ewinery that carries the 7's rarely has them; the winery with
inventory has 3's & 5's.

hawk

--
Richard E. Hawkins, Asst. Prof. of Economics /"\ ASCII ribbon campaign
111 Hiller (814) 375-4846 \ / against HTML mail
These opinions will not be those of X and postings.
Penn State until it pays my retainer. / \