I think he is curious as to the "technical" rule about this. I am also, does anyone know what (if their is, which I am sure their is) the rule is on this for commercial wines?
so the idea is that you dont need to really get the lees out when going from primary to secondary/first rack, just the main pulp or sediment from the fruit or fruit juice. makes sense. thanks for the responses. i think i will try for a 5 gallon water jug for both primary and secondary. thanks :)
I am wanting to start a 5 gallon batch (as opposed to the four 1 gallon batches I usually do at a time), but I don't want to buy a 6 gallon and 5 gallon glass carboys due to the cost of like $25 each along with some stupidly high shipping cost.
I am thinking about using a 5 gallon plastic...
when you say do not soak it, is it ok to clean it with a 1tbsp to 1 gallon solution of chlorine bleach? as long as i dont leave it in their too long? it wont produce any wierd chemicals or anything that will taint my wine when i use it will it? thanks for the answer by the way.
I am thinking about trying some bigger batches, i have an old 15 gallon beer keg i havent used in a year or so, it had old beer in it so it smelled pretty bad when i released the pressure and took out the stem. does anyone see a problem with using this keg for making wine as long as i clean it...
Also if you want to end up with 6 gallons, you will lose some wine during racking (getting rid of lees, or dead yeast cells). you will need to consider this if you want to end up with 6 gallons, or else you will end up with probably closer to 5-5.5 gallons i believe. but i am no expert. do more...