mmadmikes1
smart @$$
- Joined
- Aug 18, 2009
- Messages
- 1,896
- Reaction score
- 89
So you all have heard me complain about the Italian carboys(to big ,ribs collect lees bla bla bla). Here's my new system of carboy use
Primary to Italian. The carboy is big enough to get almost all the liquid and still have head room, From Italian to Mexican at which point we are heading to bulk ageing and there is almost no extra room so topping off is easy because of all the liquid you were able to put into secondary. Lemons to lemon wine
Primary to Italian. The carboy is big enough to get almost all the liquid and still have head room, From Italian to Mexican at which point we are heading to bulk ageing and there is almost no extra room so topping off is easy because of all the liquid you were able to put into secondary. Lemons to lemon wine