evlgenius74

Recipes 

newb question here. i was curious if there was any special reason to use a carboy over a fermenting bucket for making wine. more importantly racking. i have a bucket and a carboy but would prefer bounce between the bucket and the carboy for secondary racking to clear and age. any and all thoughts will be greatly appreciated. this will be my first wine batch after working on ciders. thank you!

Bush_84

Recipes 

I see no reason why you can't ferment in a bucket and secondary in a carboy.

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Primary- Raspberry Melomel - Raspberry Cider
Secondary-Welch Grape Wine - Mapfelwien
Bottled- Mott's Cider - Strawberry Mead - Hard Lemonade - The 84 Bushwacker (~11 abv cider) -Mixed Berry Cider - Graff
-The 84 Bushwacker v2.0

evlgenius74

Recipes 

oh i thought i said that. i fully plan to primary in the bucket and secondary in the carboy. im just trying to avoid having to buy a second carboy for multiple rackings to clear and refine the wine. now i may have misread but i thought it was important to do several rackings to get the wine off the yeast that falls out.

DoctorCAD

Recipes 

No reason why you can't rack twice, from carboy to bucket back to cleaned carboy.
I do it all the time.

evlgenius74

Recipes 

thanks doc...just wanted to make sure there wasnt some strange reason you couldnt because the only reason i could come up with was oxidation but thats easy enough to get around with a can of co2

hmmmbeer

Recipes 

I use the bucket as my Primary Fermenter souly because the bucket has more room for the blow-off (or would be) has room to stay in there without making a mess. Then I use the carboy as my secondary to gauge the clearing of the wine and to insure the wine has a better seal that the bucket can't provide. I then after a while rack the wine from the .arboy to the bucket only long enough to clean the carboy out (sanitize and such as well...duh) then back into the carboy... as many times as you want..... just realize the more times you do this the more chances you have to get wild yeast/mold and such in your wine. I do it twice in the carboy and call it good... never been a problem!

lumpher

Recipes 

continued use of a plastic primary for wine stains it, but if you're not worried about that, then you're ok

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Taps:
1: Belma Blonde
2: Toasted Pale Ale
3: Belma Pale Ale

Kegged:
Fermenting: Belgian Saison, Berry wine

In the fermentation chamber:

Fermenting: Toasted IPA