Ace_Club
Well-Known Member
Long-time brewer and short-term mead maker, currently looking at trying my hand at a red wine. Question is this: I see that most kits are fairly large and are usually fermented in a bucket to begin with. I prefer to ferment in glass and was wondering if there is any reason why I can't just use a 6.5 gallon carboy for the primary and the 5 gallon carboy for secondary. Any thoughts, prior experience?