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
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