Good to know. And the tip on soaking upside-down hadn't occurred to me.

However, when I did the cranberry wine from Jack's recipes, I did the
hot water over the fruit into a primary plastic bucket, not the carboy.

BTW, my 6 gallons of cranberry will be bottled in January and hopefully
ready to sip by next Thanksgiving. You on the same calendar? At this
point, mine is real clear. I bought some cranberry flavoring, since it
is rather dry.

DAve

Adam Preble wrote:
> By "PET" I don't mean "meow meow," but rather the Better Bottle, plastic
> carboys that have been brought up before. I bought one a few months ago
> and found it much more manageable than a glass carboy. I haven't
> noticed any problems in using plastic, other than it being slightly
> fussy to clean dried crud from the very top of it--soaking it
> upside-down tends to loosen things up. The only problem has been heat.
>
> I was following one of Jack Keller's recipes for making cranberry wine,
> which required introducing hot water into the container. The water was
> to be poured over the fruit and sugar. Unfortunately, this heat caused
> the carboy to implode a little bit. It was like microwaving cheap
> tupperware with the lid sealed. The container isn't what I'd consider
> damaged, but I wouldn't be doing that again with the container either.
>
> This wasn't mentioned last time these carboys were brought up, so I
> thought I'd contribute it as the only downside I see in using them over
> glass carboys.