Primary fermentation

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jimmy2plates

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Hi all,
Can you advise me. When I've got all my Must into the fermenting bucket, I usually leave it approx 5 days to fizz away.
Not totally sure I know why.
Is it necessary for it to ferment firstly in a bucket so it has more space or oxygen?
 
I'm not sure I understand your question. Do you mean why you ferment in a bucket before transferring it to a carboy?
 
Not always. If it is a juice mix with no fruit you can do it right in the carboy. You use the bucket when fruit bags are used so you will have enough room. Also prevents blow overs as well. I make a lot of juice wines right in the carboy but leave some extra head space until the heavy fermenting slows a bit. Then top up.
 
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