Originally Posted by BudzAndSudz
If the lids snap on tight but not air-tight, what do you do?
Well with red wine it doesn't matter because once fermentation ends it gets pressed and goes into carboys. If I used them for beer (I don't make big enough batches) I would just rack into carboys after primary...there's too much headspace. It doesn't need to be air-tight for primary fermentation.
Something is always fermenting....
"It's Bahl Hornin'"
Kegged: Sour Saison, Pale Ale, Aggie Ale, Firestone DBA, De Koninck Blonde
Bottled: Belgian Quad (Grand Reserve), Derangement (Belgian Dark Strong)
On Deck: Pliny the Younger