Hi All,
Thanks for all the help so far i am feeling more confident thanks to your responses. The next question i have might be subjective but i was told by some to secondary ferment in a 6 gal carboy when doing a mm kit and then transfer to a 5 gal and reserve the left over for top up. Then someone else says use a 6 gal for both ? Then i'm told the kit in reality only makes 5 and three quarter gallons so you will have to end up with a five for the proper head space which would mean 25 bottles instead of 30? Can someone shed some light on this as i am about to embark with the barolo all juice and really need to know what i am going to use.
Thanks for all the help so far i am feeling more confident thanks to your responses. The next question i have might be subjective but i was told by some to secondary ferment in a 6 gal carboy when doing a mm kit and then transfer to a 5 gal and reserve the left over for top up. Then someone else says use a 6 gal for both ? Then i'm told the kit in reality only makes 5 and three quarter gallons so you will have to end up with a five for the proper head space which would mean 25 bottles instead of 30? Can someone shed some light on this as i am about to embark with the barolo all juice and really need to know what i am going to use.