WI_Wino said:Use a bucket instead of carboy for the first week or so of fermentation.
Something like this for 5 gallon or smaller
jamesngalveston said:11.3 is that like 3 gallons.
3 gallon batch of apple...i would think you would need at least 2 kilos of sugar.
robie said:Whether in a bucket or in glass, you don't need an air lock until the SG is about 1.010 or lower. Until then, just put a cloth over the hole to keep critters out.
BernardSmith said:Jjallen, I think that trying to ferment any volume of must in a carboy of the same volume is asking for trouble. You can expect that the CO2 the wine produces will create very large waterfalls of wine. I would always pitch my yeast in a bucket that was at least a gallon or more larger than the volume of must I had prepared for fermentation. And that said, I wouldn't add an airlock to the bucket. In fact I would cover the bucket with a clean towel or dish towel to keep dirt out while allowing me to easy access to the wine to mix air into it several times a day. Securing a lid and sealing it so that there is only a tiny hole for the CO2 to escape would tend to discourage that kind of activity.
juanboy2k said:E.C. Kraus (and others i'm sure) have an anti foam agent if even the bucket has issues. It works great....
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