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Old 03-15-2012, 03:12 AM   #1
twd000
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Of course I will clean and sanitize them first. I have one 6.5-gallon glass carboy and 4 5-gallon glass carboys.

The directions I'm reading for the kits state to do primary fermentation in an 8-gallon vessel, then rack into a 6-gallon carboy for secondary.

This seems rather inefficient since most carboys are 5-gallons? Are all the kits sized this way? Do you leave sediment behind when transferring?

I know when I ferment beer, I leave 4" of headspace for the krausen - how much bubbling should I expect for wine fermentation?

 
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Old 03-15-2012, 04:23 AM   #2
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yes you can make wine with what you have, it is the same process as beer just different sugars and yeast.

 
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Old 03-15-2012, 05:00 AM   #3
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so is there no use for my 5 gallon carboys when making kit wine?

 
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Old 03-15-2012, 05:06 AM   #4
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Quote:
Originally Posted by twd000 View Post
so is there no use for my 5 gallon carboys when making kit wine?
No. Kit wines make 6 gallons. Five gallon carboys are useless for kit wines.
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Old 03-15-2012, 08:34 AM   #5
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You could do the primary in your 6.5 and rack to a 5 and a 1 for secondary...

 
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Old 03-15-2012, 11:43 AM   #6
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Quote:
Originally Posted by twd000 View Post
Of course I will clean and sanitize them first. I have one 6.5-gallon glass carboy and 4 5-gallon glass carboys.

The directions I'm reading for the kits state to do primary fermentation in an 8-gallon vessel, then rack into a 6-gallon carboy for secondary.

This seems rather inefficient since most carboys are 5-gallons? Are all the kits sized this way? Do you leave sediment behind when transferring?

I know when I ferment beer, I leave 4" of headspace for the krausen - how much bubbling should I expect for wine fermentation?
I'm using my beer-making equipment kit (buckets, carboys, etc) for my wines.

From my "vast", 2 kits, 2 Apfelweins, and 1 Skeeter Pee, experience, you'll leave a much thinner layer of trub/lees behind in your primary fermenter at your first racking.

Again, from my limited experience, I've had no krausen. The wines have fizzed during initial fermentation, like a freshly poured glass of 7-Up.

However, if you degas in the carboy, do it carefully - it doesn't take much whipping to make the wine foam out of the carboy - like pouring a hot beer into a cold glass!

 
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Old 03-15-2012, 02:55 PM   #7
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Quote:
Originally Posted by Insomniac View Post
You could do the primary in your 6.5 and rack to a 5 and a 1 for secondary...

hmm..the kit instructions say to use an 8-gallon vessel for primary. But you think the 6.5 will be enough?

Also, if I split secondary into a 1 and a 5, will I will able to divide the stabilizing and fining chemicals?

 
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Old 03-15-2012, 03:01 PM   #8
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Quote:
Originally Posted by twd000 View Post
hmm..the kit instructions say to use an 8-gallon vessel for primary. But you think the 6.5 will be enough?

Also, if I split secondary into a 1 and a 5, will I will able to divide the stabilizing and fining chemicals?
The 6.5 should be big enough.

You can divide the chemicals but the degassing might be tricky in two different vessels. It can be done, though!
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Old 03-16-2012, 01:57 AM   #9
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Quote:
Originally Posted by Yooper View Post
The 6.5 should be big enough.

You can divide the chemicals but the degassing might be tricky in two different vessels. It can be done, though!
so -about the degassing. I have read some claim that time is an effective de-gasser. I don't have a feel for how much dissolved CO2 would remain in solution at 70*F after x# of months.

And the wine whip just agitates some of that to bubble out into the headspace?

 
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Old 03-16-2012, 02:01 AM   #10
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Quote:
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so -about the degassing. I have read some claim that time is an effective de-gasser. I don't have a feel for how much dissolved CO2 would remain in solution at 70*F after x# of months.

And the wine whip just agitates some of that to bubble out into the headspace?
Time IS an effective degasser. But kits have you bottling in about 30-60 days, so degassing is in important step in them.
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