Originally Posted by twd000
Of course I will clean and sanitize them first. I have one 6.5-gallon glass carboy and 4 5-gallon glass carboys.
The directions I'm reading for the kits state to do primary fermentation in an 8-gallon vessel, then rack into a 6-gallon carboy for secondary.
This seems rather inefficient since most carboys are 5-gallons? Are all the kits sized this way? Do you leave sediment behind when transferring?
I know when I ferment beer, I leave 4" of headspace for the krausen - how much bubbling should I expect for wine fermentation?
I'm using my beer-making equipment kit (buckets, carboys, etc) for my wines.
From my "vast",
2 kits, 2 Apfelweins, and 1 Skeeter Pee, experience, you'll leave a much thinner layer of trub/lees behind in your primary fermenter at your first racking.
Again, from my limited experience, I've had no krausen. The wines have fizzed during initial fermentation, like a freshly poured glass of 7-Up.
However, if you degas in the carboy, do it carefully - it doesn't take much whipping to make the wine foam out of the carboy - like pouring a hot beer into a cold glass!