Ray Calvert wrote:
> 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

Coincidentally, Jack himself was reminding me he was using a bucket
during some email traffic we've been sharing. It seems he doesn't know
about the PET carboys either. I won't be in a hurry to reuse the
carboys right after they're cleared out, so I will likely just soak the
whole mess over Christmas.

I have noticed my BB carboy flexes during movement as well. I figured
using the PET equivalent of a carboy carrier will circumvent the
problem. However, I wouldn't just use a glass carboy one on that thing
since I imagine it'll screw it up. I guess fundamentally, squeezing it
from the sides during movement has to be avoided somehow.