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Old 12-08-2007, 10:21 PM   #1
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Oct 2007
somewhere west of Boston Harba'
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I am thinking of taking the plunge and start with a white wine kit - a Sauvignon Blanc, maybe.
I am confused about the vessel capacity required though, as they seem to need larger carboys...?

What should I plan on using?
I have 5 g. carboys and a 6 g. BB for beer now.

You are looking at the hole in the doughnut and not the doughnut itself.
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Old 12-08-2007, 10:47 PM   #2

I been thinking the same. I don't have 6 gallon carboys but I do have 2x 7.9 gal bucket fermentor.

I've been thinking of buying one of these kits. They are in 5 gal sizes and make two cases of wine. The price isn't bad either.
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Old 12-08-2007, 11:06 PM   #3
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Jun 2006
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The wine kits make 6 US gallons. An "ale pail" plastic fermenter is perfect for primary. You stir it up and you have some head space, and it works great. For secondary, when you rack, you have to have some headspace so you can add the finings and stir. So, I've done it a couple of different ways- I've used a 5 gallon carboy and a 1 gallon carboy, and then also I've used a 6 gallon. I've also used two 3 gallon carboys. It doesn't matter, as long as you are able to "split up" the finings correctly.

For example, a 5 gallon carboy is 5 gallons up to the neck, so if you put 5 gallons in it, you still have some headspace. And then I put the rest in the jug. When it was time to bottle, I just racked both carboys into the bottling bucket.

The 6 gallon BB would be perfect for secondary for a wine kit.
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