So I've heard all kinds of stories about what to use for secondaries because of the oxygen permeability of certain types of plastics. I've been using 5 gallon primo water jugs
, which are labeled as #7 (other). I've not experienced any problems with crazy off flavors in my wine, but then again my tongue may be off.
Therefore I am proposing to collect the hard data!
1) Boiling 5 gallons of water to drive off any dissolved oxygen.
2) Taking a dissolved oxygen reading using the shiny new dissolved oxygen probe I just ordered for my Environmental Science Class.
3) Taking readings as often as I can, day to day, or at most a week apart, over the course of a year to determine if any oxygen is indeed penetrating in significant amounts.
4) Present the findings here to be published in the auspicious Journal of Homebrewology for all to see.
I <3 the scientific method.