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Conical fermenter vs. carboys for white wine?

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peterg

Junior
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This year I'm trying to make a white wine for the first time from fresh juice. I have a conical fermenter (FastFerment brand) and am wondering if I can use it effectively. I know white wines are particularly sensitive to oxidation, and there will be significant head space if I use this (it has a 7.9 gallon capacity and I'm making a 5-gallon batch).

I do have a tank of argon gas that I can use for protection during later stages of fermentation, but wondering if it would still be better to use glass carboys. Although there I would probably need to split the must between a 5-gallon and 3-gallon carboy and then combine at some point, which also involves head space and racking.

Any thoughts on the better approach?

Thanks,
Pete
 

balatonwine

The Verecund Vigneron
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Badacsony wine region. Hungary
Conical for primary should be fine.

After that, if to limit head space, move the wine to carboys.

Argon gas will probably not give you the the degree of protection you expect, unless you can evacuate all the O2 out of the container (i.e. requires special equipment), because of the way gasses work.
 
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