"Ray Calvert" > wrote in message
. net...
> 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.

I've got (2) 5 gallon BB carboys I purchased a few months ago. I agree with
your comments and have placed each in a plastic milk crate. I even bought
(5) gallons of fresh unpasteurized apple cide in one and transported it
about 40 miles in the trunk of my car using the milk crate method. No
spills...

To the original poster, you're luck that the hot water was place in the BB
carboy, glass could likely shatter under these conditions.

Steve