On Jul 5, 12:24 pm, MLynchLtd > wrote:
> On Jul 5, 1:55 pm, Tater > wrote:
>
> > I've got some choices. one 6 gallon carboy, or six 1 gallon carboys
> > for secondary fermenting. can someone give me some advice?
>
> > (actually it is more like an additional 6g carboy or six gallon apple
> > juice jugs, price may decide regardless)
>
> > OT note: got a 65g food grade plastic barrel, make one heck of a
> > primary
>
> Well, if youre looking to do a lot of different variaties of a base
> wine later on, then the jugs might be the way to go. That way you can
> add oak to some, carbonate others, add fruit to the rest, etc. They do
> take a lot of space though. I'm pretty much the only one who drinks my
> wine, so I do 1 gal primary and change up the recipe for each gal so
> they're a little different, then I can choose which one I like the
> best and make bigger batches.
>
> mike

i use the 5 gallon and 6 gallon carboys myself . If you have the right
recipe you can't have to much wine . It makes it easer to transfer
from a 5 gallon to a 5 gallon then all the little bottles .
rich