mrbeachroach
Well-Known Member
Iv only brewed beer before so You will understand my question.
Wine as I understand should only be fermented in glass carboys.
However since most of us use whole cut up or super pulpy fruit, do you start the fermentation in a 5 gallon plastic bucket and then transfer to the glass carboy in a number of days? the glass carboy spigits are so small Please explain.
Wine as I understand should only be fermented in glass carboys.
However since most of us use whole cut up or super pulpy fruit, do you start the fermentation in a 5 gallon plastic bucket and then transfer to the glass carboy in a number of days? the glass carboy spigits are so small Please explain.
