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Hello, I'm having a problem getting the fermentation to start for a raisin wine. I followed the instructions. Added minced raisin to ferm bag and stirred in water, acid blend, nutrient, and sugar. Then I added the crushed campden (5 tablets). After 24hrs I added the yeast. Now 5 days later...

Hey all, I'm just wondering why they say to use a carboy as a secondary fermentor as oppossed to another 5 gallon bucket? Is it the bung and air lock? I have a 5 gallon bucket lid with a hole in it that the air lock fits in. Why use a carboy? Thanks.