carboy size

I was wondering...if I am making 5 gallon batches, is it okay to just use a 5 gallon glass carboy? My dad had 2 5 gallon carboys from wine making years ago that he gave me. Should I buy a 6+ or is 5 okay? 'Till now I have done buckets. Thanks!

You need the headspace. The larger carboys are a better fit for fermenting 5 gallons. Of course you could make 4 gallon batches and use the smaller carboys.

You can use the 5 gallon carboys, just watch ya self when you put the wort into the carboy. I would get a 6.5 gallon carboy if you can find one. I hear they are not making them anymore. If not get a 6.5 gallon bucket and you will be fine.

It's not the size of the carboy, it's what you do with it. They do make the 6.5 gallon ones, but the factory in Mexico closed down so they're harder to find and more expensive. 6 gallon ones work as well if you can snag one.

I ferment in 5 gal. carboys and use fermcap (anti-foaming agent). I can fill the carboy well past the shoulder and not have to use a blow-off. I'm probably within 4 cups or less of filling it to the very top most times. It will still foam up and inch or so. It also helps that I typically like to ferment at the lower range of most yeast strains I use. I did need a blow off for a recent beer that I filled it extra full, however I probably only blew off a cup or so of beer

I would recomend a bigger carboy. I use 6 and 6.5 gals for primaries and always need a blow off tube with the 6gal.

5 gals are great for apfelwein.

You could do it with a calmer yeast or a blow off.

I would err on the side of caution and either boil down a bit or go bigger though.

Save 'em for apfelwien or small batches.

I start in a bucket, and if I use a secondary, I switch to carboy. The buckets are not expensive, and the trub and junk is easy to clean.