Hey Rocky, you rock! I'm not a fan of spouts on fermenters but your set up speaks for itself. I like how you have everything documented on your computer in case you forget where you put it. I suppose when I get that old I'll have to think about doing that.
Yes, Dan, I know that I am in the minority in using spigots on my fermenters but I like the convenience when it comes time to rack. I have all additions in bags so once the wine is nearing the end of the fermentation cycle, it is an easy matter to locate the carboy under the spigot and open it. When I am finished, I remove and clean the spigots and soak them in the "open" position in K-meta for an hour or so.
I guess it goes back to when I made wine with my family many years ago. Back then, we did not have a spigot. We had a round, tapered peg pounded into a drain hole near the bottom of the fermenting barrel (a barrel standing upright with the barrel head removed). After a week to 10 days of fermentation, we would pull the peg out and drain the barrel until we started getting a lot of sediment. That "first run" wine was the best, for family and best friends! We would then scoop out the skins and press them. That wine was for "not so good" friends!
