Jack's recipe assumes the hot soak and primary is done in a bucket. By
doing it this way and then pressing the wine a week or so and putting only
the juice in the secondary I think you will have less crud stick to the
carboy as well.

I have a few of the BB carboys. My only complaint about them is that if I
move them while sealed with an airlock, they flex so much that a lot of air
is drawn into the carboy. They are OK if you do not move them but then I
got them because they were lighter and easier to move.

Ray

"Adam Preble" > wrote in message
...
> 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.